In a gallon ziplock bag or large, shallow baking dish, add all of the brining ingredients (other than chicken). Mix well, then add the chicken pieces. Let this brine for at least 4 hours or overnight. Don’t let it brine for longer than 24 hours. The chicken could begin to deteriorate from the acidity.
When you’re ready to fry, take out your brined chicken and let it sit out at room temp for 30 min before frying. You can prepare the dredging flour and cranberry glaze while the chicken comes to room temp.
Combine and whisk the dredging ingredients in a shallow pan (pie pan or small baking dish).
In a small pot, combine cranberry glaze ingredients plus 2 Tbsp of water and bring to a boil. Let simmer for 3 minutes on low, then set aside and remove from heat until you’re ready to glaze.
Fill your frying pot to a height of 2-3 inches of canola/vegetable oil. Set to medium heat. To know if the oil is ready, test a small tidbit of chicken to see if it immediately starts bubbling. Or check with a thermometer; the oil should register 350 F degrees and remain between 340-365 degrees while frying.
To dredge the chicken: 1. take a piece of chicken and let the excess buttermilk brine drip off. 2. Place the chicken flat down in the seasoned dredging mix and cover it generously. Dredge both sides of the chicken then shake off excess flour. 3. Place ONE side of the dredged chicken back into the brine then quickly return back to the dredge to re-coat in flour. Got that? Flour. Brine. Flour. Double dipped.
Once again, shake off excess flour and place chicken into the oil. Let one side fry for at least 3 minutes, or until golden brown. Using tongs, flip and fry the second side for another 5 minutes. Keep turning until both sides are evenly cooked. Drumsticks will take the longest. Breast pieces will take the least time. Test pieces with a thermometer, ensuring that the chicken reaches at least 160 F. Remove fried chicken from the oil and let cool on a wire rack (to prevent the chicken from steaming onto itself and getting soggy).
Once they’re all fried, you can store them in a 150 degree oven to stay warm until you’re ready to glaze the chicken in your spicy cran glaze! Serve immediately after glazing for utmost crispiness.