The brine really nails the CFA flavor. I simplified the prep a bit by going straight from the brine to panko then oven frying at 400 for 25 min. You also want to cut/pound your breasts down to a manageable 6oz or so (roughly the size of the palm of your hand) to be able to cook thru without drying out parts. Final hack: toast up the buns in a skillet w butter to complete the CFA vibe.
