What Is Dry Brine Chicken And How Do You Make It?
What To Know
- Dry brining is a technique that involves seasoning chicken with salt and other spices and allowing it to rest uncovered in the refrigerator for an extended period, typically 12 to 24 hours.
- Unlike wet brining, which involves submerging the chicken in a saltwater solution, dry brining relies on the natural moisture of the chicken to dissolve the salt and penetrate the meat.
- Place the chicken on a roasting rack and cook for 1 hour, or until the internal temperature reaches 165°F (74°C).
Dry brining is a technique that involves seasoning chicken with salt and other spices and allowing it to rest uncovered in the refrigerator for an extended period, typically 12 to 24 hours. Unlike wet brining, which involves submerging the chicken in a saltwater solution, dry brining relies on the natural moisture of the chicken to dissolve the salt and penetrate the meat.
Benefits of Dry Brining Chicken
Dry brining offers numerous advantages over other seasoning methods:
- Enhanced Flavor: The salt penetrates deeply into the chicken, resulting in a more flavorful and evenly seasoned bird.
- Juicier Meat: The salt helps to break down the proteins in the chicken, allowing it to retain more moisture during cooking.
- Crispy Skin: The uncovered refrigeration promotes evaporation, creating a drier surface that crisps up beautifully when cooked.
- Versatile: Dry brining can be used on any cut of chicken, from whole birds to breasts, thighs, and wings.
- Time-Saving: Unlike wet brining, which requires hours or even days of submersion, dry brining can be done overnight, making it a convenient option for busy cooks.
How to Dry Brine Chicken
Dry brining chicken is a simple process that requires only a few ingredients:
Ingredients:
- 1 whole chicken or chicken parts
- 1-2 tablespoons kosher salt per pound of chicken
- Optional: Additional seasonings, such as pepper, garlic powder, or herbs
Instructions:
1. Remove the chicken from the refrigerator 1 hour before brining. This will allow it to come to room temperature, which will help the salt penetrate more evenly.
2. Pat the chicken dry with paper towels. This will remove any excess moisture and help the salt adhere.
3. Season the chicken generously with salt. Use 1-2 tablespoons of kosher salt per pound of chicken. You can also add other seasonings, such as pepper, garlic powder, or herbs.
4. Place the chicken on a wire rack set over a baking sheet. This will allow air to circulate around the chicken and promote even drying.
5. Refrigerate the chicken uncovered for 12-24 hours. The longer you brine the chicken, the more flavorful and juicy it will be.
When to Dry Brine Chicken
Dry brining is best suited for chicken that will be roasted, grilled, or fried. It is not recommended for chicken that will be boiled or stewed, as the salt will not have enough time to penetrate the meat.
How Long to Dry Brine Chicken
The ideal dry brining time depends on the size and cut of the chicken:
- Whole chicken: 12-24 hours
- Chicken breasts: 12-18 hours
- Chicken thighs: 12-18 hours
- Chicken wings: 6-12 hours
How to Cook Dry-Brined Chicken
Once the chicken has been dry-brined, it can be cooked using your preferred method. Here are a few tips for cooking dry-brined chicken:
- Roast: Preheat the oven to 400°F (200°C). Place the chicken on a roasting rack and cook for 1 hour, or until the internal temperature reaches 165°F (74°C).
- Grill: Preheat the grill to medium-high heat. Grill the chicken for 10-15 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Fry: Heat 1-2 inches of oil in a large skillet or Dutch oven over medium-high heat. Fry the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Tips for Dry Brining Chicken
- Use kosher salt. Kosher salt has a larger grain size than table salt, which makes it easier to distribute evenly.
- Don’t oversalt. Too much salt can make the chicken too salty.
- Rinse the chicken before cooking. This will remove any excess salt from the surface of the chicken.
- Cook the chicken to an internal temperature of 165°F (74°C). This will ensure that the chicken is safe to eat and cooked through.
Questions You May Have
Q: Can I dry brine chicken for longer than 24 hours?
A: Yes, but the chicken may become too salty. It is best to stick to the recommended brining times.
Q: Can I use iodized salt for dry brining?
A: No, it is best to use kosher salt or sea salt. Iodized salt contains additives that can affect the flavor of the chicken.
Q: Can I dry brine frozen chicken?
A: Yes, but you will need to thaw the chicken completely before brining.
Q: Can I dry brine chicken in a plastic bag?
A: No, the chicken needs to be uncovered in the refrigerator to allow air to circulate and promote drying.
Q: How can I tell if my chicken is done dry brining?
A: The chicken will feel firm and slightly sticky to the touch. The skin will also appear dry and slightly wrinkled.