Here’s the secret that’ll change your life—dry brining. Don’t freak out; it’s not fancy science. Just sprinkle a generous amount of salt all over the chicken, including under the skin if you can.
Let it sit in the fridge for at least an hour (overnight is magical). This draws out moisture, then pulls it back in with flavor. No soggy skin, just pure, concentrated deliciousness.
Think of it as the chicken’s little spa day. You’re welcome.
