I made the Crispy Turkey Skin using Kenji's method, and it turned out fantastic. I am going to hunt for cheap chicken parts now so I can try with chicken skin. I'd never seen this method and it was so easy. I had salted the skin, along with the uncooked deboned breast, and left them both uncovered in the fridge for about 12 hours. The dry brine Kenji recommended for the turkey was a combo of salt and baking powder (never seen that before) so the skin got that as well. Not sure if it made a difference. I'm going to take a picture of what is left (forgot to take pictures before we started eating last night) to post on Facebook, it was that good.
If you want to see the recipe, here's the link
Crispy Turkey Skin