1. process salt and 3.75 tsps orange zest together in food processor until ground

2. Dissolve orange salt in 1 qt cold water in large container

3. submerge chicken in brine, cover and refrigerate for 30-60 minutes

4. remove chicken from brine and pat dry with paper towels

5. heat oil in skillet over medium-high heat

6. Put chicken skin-side down on skillet and place a heavy saucepan lined with foil and weighted with can on top of the chicken to weigh it down

7. cook chicken until skin is well brown and crisp, 10-15 minutes

8. remove saucepan and flip chicken skin-side up

9. Reduce heat to medium and continue to cook, without weight until chicken registers 160 (5-10 minutes)

10. Pour off fat from skillet

11. whisk orange juice, sugar, cornstrarch, cayenne, and remaining 1/4 tsp orange zest

12. Add orange juice to now empty skillet and bring it to a simmer over medium heat

13. return chicken to skillet skin side ups and simmer until glaze is tick and glossy (2-3 minutes)