This Dry Brine Chicken recipe is my secret to tender, juicy chicken with crispy skin and next-level flavor. By salting and chilling the chicken for several hours, you end up with extra juicy and flavorful meat. I always dry brine the whole chicken, but you can repeat the simple steps for individual cuts as well.
There’s something about making a Whole Roasted Chicken for dinner that’s both impressive and challenging. Luckily, as a professional chef, I have a few tricks and techniques up my sleeve for cooking perfect, ultra-juicy chicken every time.
Dry Brined Whole Chicken
Dry brining is one of the simplest ways to take your favorite cut of chicken from good to great. It’s nothing more than massaging coarse salt (and sometimes black pepper and other spices) into every inch of the chicken (including inside the cavity for the whole chicken) before letting it chill in the fridge. As it rests for several hours or overnight, the salt works its way into the meat to draw out moisture while also infusing it with flavor.
The result? Juicy, well-seasoned meat from the inside out and skin that cooks up to golden and crisp perfection. I use the same technique on steak, turkey, pork chops, and fish fillets.
Compared to a wet brine, which submerges meat in a saltwater solution, dry brining gives you more concentrated flavor and that coveted crispy skin since there’s no extra water to fight against. When done correctly, it doesn’t make the chicken taste salty; rather, the seasoning penetrates the meat to give it a deep, savory flavor.
Ingredients and Substitutions
This dry brine chicken recipe only requires 3 simple ingredients but delivers restaurant-quality results. I’ve also included a few seasoning substitutes if you feel like taking the flavors up a notch.
- Chicken – I used a 3 ½ to 4-pound whole chicken, but you can also spatchcock the chicken or brine individual cuts, such as breasts, thighs, legs, and wings. Adjust the brining time accordingly, depending on the cut (more information on this is provided in the Tips below).
- Salt – Coarse kosher salt is my top pick for dry brining. The larger granules distribute more evenly and draw out moisture to help the meat stay juicy. If you only have fine table salt, use about half the amount to avoid over-salting.
- Pepper – Freshly ground black pepper is my favorite. If you’re up for improvising, swap the black pepper for smoked paprika, garlic powder, or dried herbs (like thyme or rosemary). You can also substitute my poultry seasoning or all-purpose chicken seasoning.
How to Dry Brine Chicken
Pat dry: First, I grab a stack of paper towels and pat the chicken completely dry, including inside the cavity. Getting rid of that moisture always gives the chicken a crispier skin.
Season: Next, I set the chicken on a wire rack placed over a sheet pan and season all sides generously with salt and pepper, including inside the cavity. I massage the seasonings into the skin with my hands to really help them stick and work their way into the meat.
Dry brine: I transfer the seasoned chicken (still on the rack) to the fridge and let it chill for at least 4 hours or up to 24 hours. I always leave the chicken uncovered because it helps the skin dry out, which is what gives you that golden, crackly crust after cooking.
Cook: Finally, I take the chicken out of the fridge and proceed to roast it, throw it on the grill or in the smoker, or pan-sear the pieces in a cast-iron skillet. If you’re roasting the whole chicken, refer to my guide on How to Truss a Chicken for picture-perfect results.
Chef Tip + Notes
One of the most important lessons I’ve learned from dry brining poultry is not to rush the process. After massaging the seasonings into the meat, I leave the chicken to dry brine for a minimum of 4 hours or a maximum of 24 hours. This gives the salt and pepper plenty of time to work their way into the meat and deliver the most flavorful, succulent bird.
- Salting the chicken: The amount of salt you use will depend on the weight of the chicken. I always aim for about 1 teaspoon of kosher salt per pound of chicken. This keeps the balance of flavors just right, whether you’re brining a whole bird or individual pieces.
- Dry brining individual cuts: Instead of dry brining a whole chicken, stick with individual cuts. Dry brine bone-in cuts like wings, thighs, or drumsticks for 1 to 4 hours, and boneless cuts for 30 minutes to 2 hours.
- Troubleshooting soft skin: If the chicken skin is rubbery after cooking, this means it likely wasn’t dry going into the oven. Always pat the raw chicken dry with paper towels before seasoning, and keep the chicken uncovered and on a wire rack set over a sheet tray while brining to help the air circulate.
- Skip the post-brine rinse: Rinsing washes away the flavor and risks spreading bacteria around your sink.
Serving Suggestions
I’ll typically dry brine a whole chicken, roast it in the oven, and serve it with all the classic fixings. Nothing beats extra juicy chicken next to a pile of creamy mashed potatoes and something green for balance, like roasted asparagus. When I’m going all out for Sunday family dinners or special occasions, I’ll drown everything in a generous drizzle of homemade gravy, too.
During grilling and smoking season, I like to lean into fresh and vibrant flavors. You’ll usually find me finishing the grilled or smoked chicken off with a drizzle of homemade chimichurri sauce and serving it with grilled corn and tangy slaw on the side.
Make-Ahead and Storage
Make-Ahead: The seasoned chicken can be left in the fridge to brine for up to 24 hours before cooking.
How to Store: After cooking, let the chicken cool to room temperature, then store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
How to Reheat: Add the leftover chicken to a baking dish with a splash of water or broth, cover it with foil, and bake at 350ºF for 20 to 30 minutes or until it’s warmed through.
More Poultry Recipes
Dry Brine Chicken Recipe
Ingredients
- One 3 ½ to 4 pound whole roasting chicken, giblets removed
- 4 teaspoons of coarse salt
- 1 teaspoon ground pepper
Instructions
- Pat the chicken dry on all sides with paper towels, including inside the cavity.
- Place the chicken on a rack over a sheet tray or plate, and evenly and generously season all sides of the chicken and in the cavity with the salt and pepper. Feel free to rub it in as well.
- Put the chicken on the rack in the fridge, uncovered, for 4 to 24 hours.
- Once it’s dry brined remove the chicken from the refrigerator and proceed to roast, sear, grill, or smoke.
Dry Brine Chicken Recipe