In a large mixing bowl whisk together water, salt, and sugar until dissolved. Completely submerge chicken pieces in brine and soak for 4 hours in the refrigerator. Line a sheet tray with a wire rack.

In a large bowl whisk eggs and cayenne powder.

In another bowl add flour, cornstarch, paprika, onion powder, garlic powder, dried oregano, and salt and mix until combined.

Drain the brine and dip each chicken leg into the egg mixture and roll in the flour mixture, shake off excess flour, and set on the sheet tray. Let chicken set for 10 minutes to let the coating set.

In a cast iron skillet heat 2-3 cups (you want it about an inch high in the skillet) shortening/lard until it reaches about 350 degrees on your candy thermometer.

In batches add chicken usually 4-5 pieces at a time, the temp will drop to about 325 degrees. Fry chicken for 9-10 minutes then flip and cook another 9-10 minutes or until internal temp reaches 165 degrees by using a meat thermometer. Remove from oil and place on a paper towel-lined sheet tray.

Store any leftovers in an airtight container.