Dry brining is a popular technique used to season and tenderize chicken before cooking. It involves rubbing chicken with salt and letting it rest uncovered in the refrigerator for a period of time. This draws moisture out of the chicken, allowing the salt to penetrate deeper into the meat. The result is chicken that is incredibly flavorful, moist and tender. But how long should you dry brine chicken to get the best results?
What is Dry Brining?
Dry brining, also sometimes called “dry salting,” is the process of rubbing chicken all over with salt, then letting it rest in the fridge on a wire rack set inside a rimmed baking sheet. Over time, the salt will draw out moisture from the chicken, dissolving into the moisture that gets pulled from the cells. This moisture mixes with the salt, creating a brine that gets reabsorbed back into the chicken.
This allows the salt to penetrate deeper into the meat, seasoning it from the inside out. The salt also helps break down some of the proteins, resulting in chicken that is more tender and juicy. Unlike a traditional wet brine where the chicken soaks in a salty liquid solution, the dry brine allows the surface of the chicken to dry out slightly. This results in chicken skin that gets exceptionally crisp when roasted.
Benefits of Dry Brining Chicken
Here are some of the benefits you can expect from dry brining chicken:
- More flavorful, seasoned chicken – The salt penetrates deep into the meat, enhancing its flavor throughout.
- Juicier chicken – Dry brining helps the chicken better retain moisture when cooked.
- Tender chicken – Salt breaks down proteins, resulting in a more tender texture.
- Crispier skin – Letting the chicken’s surface dry out leads to ultra crispy skin.
- Easy technique – Dry brining is simple and requires little effort compared to wet brining.
How Long to Dry Brine Chicken
So how long should you dry brine chicken? The optimal dry brining time depends on a few factors:
1. Type of Chicken
The size and cut of the chicken impacts brining time. Smaller pieces like chicken breasts and thighs require less time than a whole chicken. Boneless cuts absorb salt faster than bone-in.
2. Amount of Salt
The more salt used in the dry brine, the faster it will draw moisture out of the chicken. A basic ratio is 1/2 teaspoon of kosher salt per pound of chicken. Reduce or increase salt as desired.
3. Fridge Temperature
The colder the fridge, the slower the brining process since the chilled temperature slows down the salt and moisture interactions. Keep your fridge at or under 40°F for most effective dry brining.
4. Desired Result
The longer you brine, the more seasoned and tender the chicken becomes. But going too long can result in overly salty chicken. Brine for the minimum recommended time to gently enhance flavor and texture.
Recommended Dry Brining Times
Taking these factors into account, here are general dry brining time guidelines:
| Chicken Cut | Dry Brining Time |
|---|---|
| Chicken breasts | 2 to 4 hours |
| Chicken thighs and drumsticks | 4 to 6 hours |
| Whole chicken (3-4 lbs) | 8 to 24 hours |
| Cornish game hens | 4 to 8 hours |
| Turkey breast (5 lbs) | 24 to 48 hours |
These time ranges allow you to adjust based on the size of the pieces, amount of salt used, and fridge temperature. For most cuts of chicken, brining on the shorter end of the range provides subtle seasoning while longer brining really boosts flavor.
How to Dry Brine Chicken
Dry brining chicken is simple to do at home with just a few steps:
- Pat chicken dry and trim off excess fat. Remove skin if desired.
- Generously season all over with kosher salt. Use around 1/2 tsp salt per pound of chicken.
- Place chicken on a wire rack set inside a rimmed baking sheet. Make sure the chicken isn’t touching any juices that may pool.
- Refrigerate, uncovered, for the recommended brining time.
- Rinse chicken lightly under cold water to remove excess salt, pat very dry.
- Roast, grill, sauté or cook chicken as desired.
You’ll notice the chicken looks shiny and wet at first as the salt draws moisture out. Over time, the surface will dry out slightly. The salt will dissolve with the extracted moisture creating the brine that gets reabsorbed.
Tips for Dry Brining Success
- Use kosher salt or coarse sea salt – fine table salt can result in overly salty chicken.
- Season generously with salt – don’t be shy, the chicken won’t be overly salty.
- Chill chicken uncovered in the fridge – this allows moisture to evaporate.
- Place chicken on a rack – this allows air circulation and drainage.
- Pat very dry before cooking – this helps achieve crispy skin.
- Rinse off some salt before cooking if brining for longer times.
Adding Flavor to the Dry Brine
While plain salt is all you need for effective dry brining, you can add other dried herbs and spices to the salt rub to boost flavor:
- Dried thyme, rosemary, sage – 1 to 2 tsp dried herbs per 1/2 tsp salt
- Smoked paprika, chili powder, cumin – 1 to 2 tsp per 1/2 tsp salt
- Ground ginger, cinnamon, allspice – 1/2 to 1 tsp per 1/2 tsp salt
- Garlic powder, onion powder – 1/2 to 1 tsp per 1/2 tsp salt
- Pepper, crushed red pepper – 1/4 to 1/2 tsp per 1/2 tsp salt
Just combine the salt and desired dried spices before applying the rub to the chicken. The flavors will penetrate right into the meat along with the salt.
Storing and Cooking Dry Brined Chicken
Once chicken has been dry brined in the refrigerator for the recommended time, here are some guidelines for storing and cooking it:
Storage
- Dry brined raw chicken can be stored in the fridge for 1-2 days before cooking.
- Keep chicken on its wire rack set on a baking sheet to allow airflow and prevent juices from pooling.
- Loosely cover chicken with plastic wrap or foil.
Cooking
- Pat chicken very dry with paper towels before cooking – this helps achieve crispy skin.
- Discard any juices that accumulated under the chicken from the brining process.
- Roast, grill, sauté, or bake chicken as desired until cooked through to proper internal temperature (165°F for breasts, 175°F for thighs).
- Avoid overcooking the chicken, as dry brining makes it very easy to keep the meat moist and juicy.
Freezing
- Dry brined chicken maintains quality well in the freezer.
- After brining, pat chicken very dry and wrap tightly in plastic wrap followed by foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before cooking.
Frequently Asked Questions
1. Why does dry brining make chicken juicier?
Dry brining helps chicken retain moisture in two ways. First, the salt breaks down some proteins, allowing the chicken to hold on to more natural juices when cooked. Second, the salt draws moisture out of the cells which mixes with salt to form a brine. This brine gets reabsorbed, helping keep the chicken juicy.
2. Can you over brine chicken?
Yes, it’s possible to over brine chicken. Brining for too long can result in chicken that tastes overly salty. Usually dry brining more than 24-48 hours will lead to overly salty flavor for whole chickens and large cuts. Smaller cuts only need 2-6 hours. Refrigerator temperature also impacts brining time.
3. Does dry brining make chicken skin crispy?
Yes, dry brining helps lead to exceptionally crispy chicken skin when roasted or fried. Letting the chicken air dry in the fridge concentrates the skin, allowing it to get crisper than chicken cooked straight out of its packaging. Be sure to pat the skin very dry before cooking too.
4. Can you dry brine chicken ahead of time?
Absolutely. Dry brined chicken can be stored in the fridge for 1-2 days before cooking. The salt will continue penetrating the meat during this time, so you may want to brine for slightly less time if planning to cook a few days later. Store dry brined chicken on a rack over a baking sheet.
5. How much salt do you use to dry brine chicken?
A general guideline is 1/2 teaspoon of kosher salt per pound of chicken. Table salt can be used but may result in over-salting since it’s finer. Coarse kosher salt is recommended. The chicken may look really salty at first but this amount will result in well-seasoned chicken.
Conclusion
Dry brining is a simple, highly effective technique for enhancing the flavor, moisture and texture of chicken. While brining times vary based on the size and cut of chicken, salt amount and fridge temperature, typical times range from 2-4 hours for small cuts like breasts up to 24-48 hours for a whole bird. Dry brining helps chicken retain moisture when cooked, gives it a tender texture, and leads to crispy skin. For the best results, generously season chicken pieces all over with kosher salt and chill on a wire rack in the fridge until ready to cook or eat.