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Special equipment: a 1-gallon resealable freezer bag, 14-inch cast-iron skillet and deep-fry thermometer
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For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt.
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Stir to combine.
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Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves.
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Put chicken in a 1-gallon resealable freezer bag and pour in the brine.
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The chicken should be completely submerged.
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Seal the bag and refrigerate for 12 to 24 hours.
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Pour off the brine and place the chicken on a cooling rack.
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Pat the chicken dry with paper towels and season with salt and pepper before dredging.
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Preheat the oven to 375 degrees F.
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For the breading: You will need three medium bowls for the breading.
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In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder.
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In a second bowl, whisk together the buttermilk, egg and mustard.
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In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper.
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Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture.
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Dust off any excess before laying each chicken breast on a cooling rack.
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Allow the chicken to sit out uncovered for 30 minutes.
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This will make for a crunchier crust.
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Set a cooling rack in a rimmed baking sheet.
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In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer.
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Working in batches, place the chicken in the skillet bone-side up.
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The oil should only come halfway up the side of the chicken.
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Cook until golden brown, about 5 minutes.
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Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more.
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If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust.
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Transfer to the rack as done.
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Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen.
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Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes.
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Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes.
