This is a fried chicken recipe you just can't mess up. Michael Ruhlman uses a speedy rosemary lemon brine, which is key to keeping the chicken flavorful and moist. Because of this (and its ultra-crispy buttermilk battered crust), the chicken will hold well in a warm oven for a couple hours before guests arrive, giving you plenty of time to wipe down the stove, shower, and pour yourself an early glass of wine. Adapted very slightly from Ruhlman's Twenty (Chronicle Books, 2011)
