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To prepare the brine, mix a quarter cup of kosher salt and a teaspoon of baking soda into every quart of water. Allow the chicken to soak in this mixture in the refrigerator for 30 minutes, then remove and pat it dry.
For cooking in the oven or air fryer, place the chicken on a rack and bake it at 425°F until it reaches an internal temperature of 175°F. To achieve crispy skin, broil for an additional 2-5 minutes.
If using a smoker, set it to 300°F and smoke the chicken until it reaches the desired internal temperature.
For the two-zone grilling method, preheat the grill to 400°F. Start by cooking the chicken on the cooler side until it reaches 165°F, then transfer it to the hot side to finish cooking until it hits 175°F.