I'm attempting to make fried chicken for the first time. I always prep my roast chicken ala Judy Rodgers/Zuni Cafe by rubbing salt & pepper into the chicken 2 days before I plan to use it. How should I prep my chicken pieces for frying? I have Thomas Keller's brine recipe, but I'm not organized enough to get the brine made and cooled in time to brine the meat overnight. Any simple brines/solutions I should use?