The crispiness is decent, too salty, too spicy for a non-spicy recipe, chicken too rubbery. Next time I'll let it sit in the brine overnight to get rid of the rubberiness and make it more juicy, use 1/2-3/4 the salt it calls for, and 1/2-no cayenne. For reference, I like ghost peppers; spicy just doesn't belong in this recipe unless it's topped with Frank's Red Hot or something similar. I used thin rounds instead of buns.
