How to Dry Brine Chicken
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
- 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
- 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
- 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