For the brine: Add garlic, shallots, bay leaves, pepper, thyme, chili pepper and parsley to a food processor and process into a paste. Add paste to a large plastic food storage bag and add Worcestershire, hot sauce, salt, sugar and water. Squish to combine. Drop chicken into bag and chill 6 hours or overnight.
Drain chicken from brining liquid. Coat the pieces in flour and cornmeal seasoned with dried garlic, onion, mustard and paprika.
Preheat oven to 400°F.
In a large, cast-iron skillet, heat a thin layer of vegetable oil over medium-high heat. Brown chicken pieces until crispy on one side. Flip and cook 2-3 minutes more, then transfer to a baking sheet and pop them in the oven to cook through, 12-15 minutes more. Serve hot, cold or at room temperature.