How to Dry Brine Chicken
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
Servings: 4 servings
Ingredients
- Chicken - whole bone-in, skin-on, or boneless-skinless cuts
- Coarse or kosher salt
Instructions
- 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 Breasts 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!
Nutrition
Calories: 71kcal | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 63mg | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.3mg