In a medium sized glass dish (preferably with lid), combine water, brown sugar, and salt for brine; whisk together until sugar and salt dissolved. Add chicken pieces and refrigerate for 1 to 2 hours (highly recommended). Once done, remove chicken from brine, drain and discard the remaining brine.

In a shallow dish, add flour and season with paprika or smoked paprika, chili powder, garlic powder, onion powder, dry mustard, oregano and black pepper; set aside. In another shallow dish add crushed cornflakes. Then, in a large bowl add beaten eggs and buttermilk, whisk together until combined; set aside.

Dredge chicken pieces in the flour mixture first, then shake off the excess. Next, dip into the buttermilk mixture and coat in crushed cornflakes. Then dip into the buttermilk mixture again and coat in crushed cornflakes for the final time; set pieces aside on a lined wired rack until all chicken pieces coated.

Over medium high heat, heat oil in a large dutch oven or heavy bottom pot. Working in batches, fry chicken pieces for about 7-10 minutes depending on size and thickness or until done (heated through, with juices that run clear) flipping once at the halfway point. If using an air fryer, air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked.

Remove from hot oil and drain on a clean lined wire rack. Allow to cool slightly and serve with waffles, or your favourite side!