Given the background description of some cooking related query, summarize the question into a title
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Question: I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook it, but loses its crunch the next day when I want to take it as part of a picnic lunch.Is there a way to avoid the limp-crusted fried chicken on day 2?P.S. I remove skin and all visible fat, and I drain on paper towels both top and bottom sides.

Answer: Crispy fried chicken goes limp: picnic disaster


Question: Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying something fancy.

Answer: What is the reason my veggies cook unevenly?


Question: A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was wondering if someone here had done this or something similar, and could describe the methode (especially temperature and timing) to me - and confirm that this actually work and give a good result.The idea was to take a whole (or half would do?) chicken (I assumed plucked, cleaned and ready for cooking), and cover it with salt! You would basically take lots of salt and add a little water, so you got a thick "goo" of salt. Then you would cover the chicken with this salt-goo in a thick layer. Then you would put the salt-goo covered chicken in the oven to bake. In the oven, the salt-goo would become a thick salt-crust, that would trap in the moisture. When finished, you just crack the salt-crust open.Does this actually work?! I can't help but thinking that the result would be a very salty chicken...

Answer:
How to make "salt-crust-baked" chicken?