I think this recipe has a whole lot of potential to being really good. However, even with the brining, I thought it was bland. I realize that I love spicy fried chicken, but this needed something other than just salt to give it flavor. I will make this again because the chicken is very moist and tender, but I will be adding blk pepper, garlic powder and cayenne pepper and or hot sauce. It was edible, but with no wow factor. I am searching the absolute best chicken...so I am still looking and will continue to tweak this until I find it. Also, the crust is very crispy which is a plus. So it's tender, moist, crispy and bland. So it's got 3 out of 4 important things to make it great. I would only recommend it along with the changes of adding seasoning to it. I think garlic powder may be stronger in the brine than fresh garlic, but I could be wrong.
This was very very good, but it did take a lot of work. The crust was so good. I will probably only make this once a year. If you like spicy food, add more to the brine.
This is the absolute best fried chicken that I have ever had. The meat is juicy and flavorful, the crust is crispy and sticks to the chicken, and it just turn out great each time. I usually fry the giblets with the chicken, and I've also sometimes add some salt-free Mrs. Dash to the coating. Great recipe and well worth the pre-cook steps.