Never Have Dry Chicken Again!!

I get asked all the time 'How can I cook my chicken without over drying it'? One of the reasons why people prefer fried chicken over baked is because its so easy to dry your chicken out!! Thanks to an article on bodybuilding.com...I can assure you that if you follow these steps, you will never have dry chicken again!!
Brining:
Brine works by allowing moisture to pass through the meat more easily.
This process adds moisture to chicken, infuses the meat with more flavor, and shortens cooking time. It's important to note that brined chicken will cook faster than chicken that has not been pre-treated, because water is a better conductor of heat than meat.
To create good brine, dissolve a half-cup of salt and a half-cup of brown sugar in a gallon of water.
Immerse the chicken completely in the solution and place it in the refrigerator right away. You may want to weight the chicken with a plate to keep it completely immersed. Let the chicken soak in the brine for 3 to 12 hours (I will usually let it soak overnight for best results)
Before cooking the chicken, make sure to rinse off the excess brine with fresh water and dry completely with paper towels. Brine works by allowing moisture to pass through the meat more easily.
This process adds moisture to chicken, infuses the meat with more flavor, and shortens cooking time. It's important to note that brined chicken will cook faster than chicken that has not been pre-treated, because water is a better conductor of heat than meat.
NOTE: kosher meats are salted during the process of koshering so they should not be brined.
**When I prepare brined meat, I am sure not to add any salt...the mixture, even though it has been rinsed off, infused the chicken with so much flavor that extra sodium is unnecessary. **