Among the many tips for making the absolute best grilled chicken, one vital step is to salt your chicken at least a day prior to grilling. Known as dry brining, this technique is important to let the flavors and tenderizing effects of the salt fully permeate your chicken to give it an optimal taste and texture when grilled. Though similar to a marinade or wet brine, the difference with dry brining is that it's considerably less messy than a liquid-based brine.
Before the flavors kick in and the freshly cooked warmth invades the senses, it's the crispness that determines just how good a classic British fish and chips recipe truly is. Unfortunately, it's not always a guarantee with every single batch you make. It all comes down to precision and patience, particularly as you're preparing the fish. A little bit of patting dry and a few hours of refrigerating can go a really long way in ensuring that perfect bite in the outcome.