I served the chicken with a light and creamy polenta dish and just before serving I sprinkled some black Hawaiian salt over the entire plate, not only for color but to add a little more flavor. The result, the moistest fried chicken I have ever had. Not over salty, which I am always concerned with when brining and it was slightly spicy but not too hot, just right. The creamy polenta was a great addition to the meal as it helped cooled down what heat there was in this dish. You will LOVE this recipe, it is really fantastic!