I am going to try to do "crispy PBC skin" chicken...Here is how I think I can do it:
Prep the chicken - wash and dry it or brine, then dry it-- Put it on a paper towel lined tray and into the fridge overnite. I think the key is to get the skin dry. Once it is dry, I will rub a bit of butter on a couple of pieces, and season then cook....
Anyone else got any ideas?