You can definitely still get it crispy but because it’s retaining moisture, It’ll never get as crispy as a dry brined chicken. I spatchcock my chickens and cover in a mixture of salt and baking powder, then leave it in the fridge uncovered overnight to dry the skin out. Then I poke some holes in the fat deposits to let the fat render out, bake it at about 400F, brush it once or twice with the rendered fat from the pan until done. Crispy skin, moist meat, can’t beat it.