To solve the problem of dry and underseasoned fried chicken, we brined and then air-dried the chicken parts before frying. Our best fried chicken recipe would be worth the splatter and mess, producing seasoned meat coated with a crisp mahogany crust. We found that cutting up a whole chicken and brining it in a mixture of buttermilk, salt, and spices was the way to begin. Air-drying the brined chicken gave us an extra-crisp skin. To finish our fried chicken recipe, we coated the chicken with…
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