Dry Brine Chicken

(Recipe modified from @azn.spice)

Ingredients

Salt
Sugar
Chili powder or gochugaru and Sichuan peppercorn blend
Half a chicken, bone-in

Method

For the brine, combine
7 parts salt
4 parts sugar
1 part chili powder

Rub about 1 tablespoon per half chicken (my chicken was on the smaller side, about 2.5 lbs), just the skin side. Place the chicken on a wire rack on baking sheet, place inside the fridge to dry for 24-48 hours.
When you are ready to roast the chicken, preheat the oven to 500°F, rub some neutral oil on the chicken skin, and roast for 25-28 mins (depending on your oven). I have tried drying from 24 to 60 hours and all create a paper thin, amazingly crispy skin whilst keeping the meat juicy - both white & dark meats.

Try mixing up the 1 part chili powder with lemon & black pepper or Italian seasoning.