Brining for several hours in salt water is a good idea, I think. I buy all our meat from little neighborhood store where it's sold from the meat case and a meat man wraps it for me. BIL recommended this store to me and he worked in meat industry for years.
When our family was home, they liked chicken pieces dipped in a stick of melted margarine or butter, then rolled in crushed saltine crackers, place on foil lined cookie sheet with sides. Bake 350-375 until brown and starting to be crispy or all crispy.