I finally tried that 'dry brine' thing for chicken and it actually works

For years, I thought salting chicken a day ahead was just extra work for no real gain. I mean, you salt it when you cook it, right? But last week, I had to prep a dozen whole birds for a catering job and decided to test it on half of them. I just rubbed kosher salt all over them, put them on a rack in the fridge for a full 24 hours. The difference when they hit the fryer was crazy. The skin was way crispier and the meat itself tasted seasoned all the way through, not just on the outside. It was a total game changer for something so simple. I'm kind of mad I waited this long to try it. What's another basic tip you all were late to but now swear by?

2 comments

2 Comments

nancy92917d ago

Oh man, dry brining is a total cheat code! I read this article a while back that explained how the salt pulls out moisture, then it gets reabsorbed back in, taking the seasoning deep into the meat. It makes so much sense now. My late tip was letting steak rest after cooking, I used to cut right in and watch all the good juices run out. What took you so long to try other kitchen tricks?

matthew_dixon17d ago

Honestly, I still don't get the hype. It's just salting early. The chicken gets cooked either way. I've made plenty of good chicken without planning a whole day ahead. Feels like another thing for food people to overcomplain about. If it works for you, cool, but I'm not clearing space in my fridge for a day just for that.