Thomas Keller's fried chicken?

I have been debating making Thomas Keller's fried chicken recipe, published last month in Bon Appetit (annoyingly I can't find it on epicurious to share with you all).

The questions I have are:
-Has anyone made this?
-It seems pretty labor-intensive, was it worth it?
-He calls for 3 chickens in the recipe and I would like to downsize it to 1. Should I just divide the brine mixture ingredients by 3 or does this not end up to scale the same way? I am a brine newbie.

Any of your SE genius advice would be much appreciated. Thank you!

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