Here's a thought that came to me recently on the subject of brine and chicken, actually was thinking about turkey when it came to me.
My grandmother and her twin sister were likely the very best cooks I have ever known. Not fancy meals but great every day meals like fried chicken.
To the point... Both of them always cut up whole chickens and soaked them in salt water before they fried. Always came out perfect for them and I try to do the same (but I sure don't take the time to cut up whole chickens to fry).
I make some really good fried chicken gravy but it doesn't stand up to what those two ladies could made back in the day.
My opinion: Yes brine, even if it's just a little table salt and cold water for a few minutes no matter how you are cooking the chicken.