Now, that sounds yummmmmmmmmy!!
My grandmother skipped the saline solution and soaked the bird overnight in buttermilk. Then she did flour, Lawry's seasoning salt, and pepper and used a deep-fryer (a crucial piece of equipment if you want quality fried foods - pan-frying ain't the same, nor is it as good.) and Crisco (shotening, not oil).
That was the best fried chicken in the history of the world.
Next time you make some let me know.