You may recall my first post on Fried Chicken ages ago (three years!!), and it was a good recipe. But I recently saw another on TV that intrigued me: the usual chicken coating of flour was blended with cornmeal and double-dredged to intensify the crunch factor, and would still be crispy later in the day if you wanted to take it to a picnic.
I skipped most of the brining instructions, and simplified it to an hour's soak of cold water with some salt. Still came out very juicy. I can vouch for the extra crunchy/crispy factor, but I don't know about hours later; we ate them right away, and the next day out of the fridge they were no longer crunchy but crisped up again in the toaster oven. I think I've got a new favorite recipe, or maybe just for the next three years.
