Want weeknight chicken that tastes like it came off a restaurant rotisserie? Meet the dry-brine: just salt + time. No bags, no mess—just deeper seasoning, tender bites, and shatter-crisp skin.
Why Dry-Brining Works
Deep seasoning: Salt draws out surface moisture, dissolves, then re-absorbs—carrying flavor into the meat.
Better texture: Gentle protein changes mean juicier, more tender chicken.
Crispier skin: An uncovered chill evaporates moisture so the skin browns instead of steams.
The Flavor Pop Formula (Salt & Time)
| Cut | Salt per lb (kosher) | Minimum Time | Ideal Time | Uncovered? |
|---|---|---|---|---|
| Whole chicken | ¾–1 tsp | 6 hours | 24 hours | Yes |
| Bone-in thighs/drums | ¾ tsp | 45 minutes | 8–12 hours | Yes |
| Boneless breasts | ½–¾ tsp | 30 minutes | 4–6 hours | Yes |
| Wings | ¾ tsp | 30 minutes | 8–12 hours | Yes |
Use Diamond Crystal kosher if you can. If using Morton kosher or fine sea salt, start on the lower end (it’s saltier by volume).
Step-by-Step (5 Minutes Active)
Pat dry. Moisture is the enemy of crisp.
Salt evenly. Sprinkle the measured salt over all sides (lift skin on whole birds if you can, then lay it back down).
Rack & chill. Place on a rack set over a tray; refrigerate uncovered for the time in the chart.
Cook your way. Roast, grill, or air-fry. No need to rinse—just cook and season with pepper or spices right before heat.
Rest. Give it 5–10 minutes post-cook so juices settle.
Cook Temps & Cues (Quick Guide)
| Method | Temp | Time Guide | Doneness |
|---|---|---|---|
| Roast thighs | 425°F | 30–40 min | 175°F at thickest part |
| Roast whole | 425°F (then 375°F) | 15 min at 425°F, then 45–55 min at 375°F | 160–165°F breast, 175°F thigh |
| Grill thighs (indirect→sear) | Med-indirect 15–20 min → direct 3–5 min | Until crisp | Temps above |
| Air-fry wings | 400°F | 25–30 min, shake 2–3× | 175°F and deeply browned |
Flavor-Pop Finishers: Lemon-garlic butter, chili-lime glaze, or a shower of chopped herbs (parsley + dill + chives) right after cooking.
Pro Tips
Pepper & spices after salting: Add rubs just before cooking so salt still does its job.
Wings hack: For extra crunch, combine the salt with ½ tsp baking powder per lb when dry-brining wings only.
Don’t over-salt the skin after cooking. It’s already seasoned—taste first.
Common Questions
Can I dry-brine frozen chicken?
Brine after it thaws. Salt can’t penetrate ice.
Do I rinse the salt off?
Nope. Rinsing adds water and kills crisp. Just cook.
What if I only have 20 minutes?
Even a short 20–30 minute salt rest on cut pieces helps; pat dry again before cooking.
Flavor Pop Pairings
Sheet-pan lemon potatoes (roast alongside).
Herb yogurt dip (Greek yogurt + lemon + dill).
Hot honey drizzle on wings for sweet-heat.