Sorry to dredge up an old thread, but...
How funny! A while back, I wanted to try the Ad Hoc fried chicken recipe, but having had bad luck with chicken that browned long before it was fully cooked inside, I decided to sous vide it first. It was very time consuming, but worked quite well.
For what it's worth, I didn't care for the non-traditional lemon-herb flavor of the Keller brine, but the sous vide idea did cook the chicken perfectly.