A crust so crispy your neighbors will file a noise complaint!
I know how passionate people can get about fried chicken, and I'm not one to tell you who makes the best, but if you were to ask Ed Levine, the Serious Eats overlord, he'd tell you that it's Gus's, a sixty-seven-year-old institution in Mason, Tennessee. They serve fried chicken that he describes as incredibly crunchy, with a crisp, craggy crust, juicy meat, and a"cosmic oneness" between the breading and the skin.
The problem is that with fried chicken, the crisp well-seasoned coating is merely a surface treatment. None of that flavor penetrates very deeply. Surely brining and/or marinating should help with that problem? Brining is the process by which a lean meat is submerged in a saltwater solution. As the meat sits, the saltwater will slowly dissolve key muscle proteins—most notably myosin, a protein that acts as a sort of glue, holding muscle fibers together).
A full six hours submerged in salt/sugar water produced the beauty below. Weighing the meat confirmed that an overnight-brined-then-fried bird loses about nine percent less moisture than an unbrined bird does and is significantly tastier.I've experimented with tossing certain animal preparations with a mixture of baking powder and salt a day in advance in order to improve their crispness.
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