Cut chicken into 4 similarly-sized pieces; pound to an even thickness of about ½ inch. Mix salt, brown sugar, and water; when dissolved, add chicken and set aside for 10 to 30 minutes.

Remove chicken from brine and pat dry; season generously with Creole seasoning, salt, pepper, garlic, onion, and cayenne. Whisk together eggs and milk until no strands of egg white remain and place in a large shallow pan. Place flour in another large shallow pan. Dredge chicken in flour, shaking off excess; dip in egg wash and drain, then dredge again in flour. Place on a wire cooling rack on a baking sheet.

Meanwhile, pour oil two inches deep in a large deep skillet; place over medium-high heat until oil reaches 360ºF. Working in batches if necessary, fry chicken, turning once, until golden brown all over and just cooked through; drain briefly on a wire cooling rack on a paper towel-lined baking sheet and allow diners to assemble as desired.

Note: if frying in batches, return oil to 360ºF before adding second batch.