Add 1 cup of coarse kosher salt to 1 gallon of cold water. Stir until water returns to clear and salt is dissolved.
Add ¾ cup brown sugar and stir until dissolved into brine.
Place chicken pieces into zip top bag and pour brine solution over chicken to cover.
Seal bag or cover brining container and put into the fridge for about 4 hours.
Remove brined chicken from fridge and rinse well under cold water to remove residual salt.
Pat the chicken dry with a paper towel
For better skin, place the chicken back into the fridge on a cooling rack, bradley rack, etc. over a baking sheet (to catch drips) for about 4 hours to dry and tighten the skin before applying glaze.