Heat the cup of water in the microwave for 3 minutes until hot.

Combine the hot water and salt, sugar, bay leaves, and thyme in a large bowl and stir until the salt and sugar have dissolved.

Add the cold water to the hot mixture so that the final mixture is cold.

Add the chicken pieces to the water.

Cover the bowl with a lid and refigerate for 8-12 hours.

Remove the chicken from the brine and pat dry.

Combine the bread crumbs, flour, smoked paprika and thyme in a shallow dish and stir until combined evenly.

Whisk the eggs in another shallow dish.

Working with each piece of chicken individually, dip each piece of chicken in the dry mixture until completely coated, then in the eggs, and then again in the dry mixture and set aside.

Heat the oil to 350 degrees in a large cast iron dutch oven or other large pot.

Working in batches, fry the chicken for 6-8 minutes, flipping halfway through, until golden brown.

Transfer to a paper towel-lined plate to cool and drain.

Serve once it the chicken has reached a safe temperature to eat.