This recipe, from my old sous chef Mitch SuDock, makes the best fried chicken ever. We used to make brined pork at JUdson Grill, and he started using the brine to make fried chicken for our nightly staff meal. The benefit of brine is that the batter keeps the seasoning from penetrating the meat, but the brine works its way in. Keep a close eye on the thermometer when frying; try to maintain a temperature of 300°F, which will cook the chicken through without burning the exterior.
Chicken skin should be clean with no drying and no odor. It shouldn't look of feel slimy. Do not use a wooden cutting board for chicken; I have a plastic board at home that I use only for meat and poultry, and I recommend that you do the same. Be sure to wash your cutting board thoroughly after cutting chicken.
