This may seem like good fried chicken to East Villagers, but there are many things wrong with the recipe. First, overnight brining for chicken pieces is excessive and will cause the over-saltiness one reviewer disliked. Second, the chicken should be seasoned, not just the flower. Third, pieces should be dipped in buttermilk or milk before flouring. Fourth, the floured pieces need to rest for at least 10 minutes before cooking to set the coating and prevent it falling off in the skillet. Finally, ten minutes is not nearly long enough to cook anything but a small breast - thighs and drumsticks need to be cooked at least 15 minutes, preferably with the skillet covered during the middle 10 minutes to ensure a juicy interior. Sorry to be so critical, but as a lifetime southern cook, it really annoys me to see our standard recipes, like fried chicken, presented in an avant garde way. Sometimes there is just no way to improve on the original.

I thought it was also too salty. I cut the salt down by a 1/4 but it was too little so I will try a half next time. I used a deep fryer to crisp it up and then finished it in the oven. I also subbed the cayenne for chipotle pepper which was just awesome.

Too salty, and not super crispy. Perhaps my husband let it brine for too long or didn't rinse the brine thoroughly off the chicken pieces. I'm even a stalwart for salty food, but this bird was so sodium saturated that I could only handle one piece of the SFC.