Dry Brine Chicken Breast Recipe
This easy Dry Brine Chicken Breast Recipe uses sea salt and time to boost flavor, lock in moisture, and give you juicy, tender chicken.
Ingredients
- 2 boneless skinless chicken breasts
- 1 ½ teaspoons salt
Instructions
- Place the chicken breasts over a rack on a sheet tray or plate. Pat them dry well on both sides with a paper towel.
- Evenly season the chicken breasts on both sides with the salt.
- Place uncovered in the refrigerator for 4 to 24 hours. The longer the brine time, the better.
- Remove them from the fridge and cook according to your liking. I prefer them pan-seared.
Notes
I’ve dry brined chicken breasts for as little as 4 hours and was still left with juicy and delicious chicken. But if you have the time, I highly recommend chilling the breasts overnight. I tested this recipe a bunch and found that a 12-hour dry brine delivered the best flavor and texture (although you can refrigerate the chicken for up to 24 hours if needed).
Dry the chicken: All my dry brine recipes begin by patting the meat dry with paper towels. Just think of moisture as the enemy here. The drier the surface, the more evenly the salt can draw out moisture, dissolve, and reabsorb.
Don’t rinse: I learned the hard way not to rinse the brined chicken under running water. All this did was splash bacteria around my sink. The salt won’t wash away anyway since it’s already been absorbed into the meat.
Using other chicken cuts: This dry brining method works just as well on chicken thighs, drumsticks, wings, and whole chicken.
How to cook: I prefer to pan-sear brined chicken breasts, but you can roast, grill, air fry, sous vide, or smoke them instead.
Make-Ahead: The salted chicken breasts can be left in the fridge for up to 24 hours.
How to Store: Store the cooked and cooled chicken in an airtight container in the fridge for up to 4 days. Sometimes, I’ll make a double batch and freeze the extras for up to 3 months.
How to Reheat: To keep leftover chicken juicy, I like to reheat it in a covered baking dish with a splash of water or broth at 350ºF for 10 to 15 minutes or until it’s warmed through.
Nutrition
Calories: 129kcalProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 1875mgPotassium: 418mgVitamin A: 34IUVitamin C: 1mgCalcium: 7mgIron: 0.4mg