How to Dry Brine Chicken

bone-in, skin-on chicken thighs that have been dry brined with sea salt laying on a stainless steel rimmed baking sheet

This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!


  • Chicken – whole, bone-in, skin-on, or boneless-skinless cuts
  • Coarse or kosher salt


  1. Pat chicken completely dry, then set it on a rimmed baking sheet or other dish. 
  2. Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
    • Whole chicken: use about 1 teaspoon of salt per pound
    • Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
    • Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
  3. After you’ve salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.
    • Whole Chicken: 8-24 hours 
    • Bone-In Skin-On Cuts: 2-12 hours
    • Boneless, Skinless Chicken Breast or Thighs: ½-1 hour
  4. Once the chicken is done brining, cook your chicken as the recipe directs – there is no need to rinse the chicken before cooking!

Keywords: dry brine, dry brine chicken