Should I Dry Brine Chicken?

If you are like me, you marinate your chicken. I tried dry brining and it's become my meat prep of choice. People told me that it was juicier and had better flavor, but I had to find out for myself. I created a test and got another taste tester to help me figure out if it's better to dry brine or to salt right before you cook.

[unoriented_x]

Thank you for the clear presentation of information and lack of mindless chatter. :) You have a new subscriber.

[SmokinandGrillinwithAB]

Good info Bro! Nice channel and production. Solid! You just earned a new follower.

[crosselen]

I subbed instantly. Your video is very compact yet detailed and has almost all the answers I need to know.
Thank ya!

[GenericHandle]

I like that you included the weight % before and after cooking the breasts. it really gives you a sense of how much better that chicken was. thank you for the video.

[xinzhaooo]

Very informational and helpful video. Loved your cooking and comparison methods. Gonna try this out!

[THEREALSHOWBBQ]

I usually do a wet or dry brine for my chickens and turkeys. Definitely comes out more juicy in my opinion. Great information bro.

[cna]

This was exactly what I was looking for. I would really be soo thankful if you did a video where you brined the chicken using both salt and rub that has salt in it to brine some chicken breasts.
How should we brine and cook thighs?

[CookingWithCJ]

Interesting test. Never thought to dry brine chicken. But sounds like the way to go.

[azycray]

The problem for wet brine in poultry is the rubber skin, so I'm trying to figure out a solution. I don't get how the salt can get through skin to the meat but I'll give it a try and see what I think. I'm also planning on getting a new BBQ with built in infra red back panel and rotisserie, hopefully that can help in getting a crispy skin when using a wet brine. But the skin it the determining factor so whatever works best for crispy skin, regardless of what type of brining used will be the method I go with.

[eclecticmusica]

Very detailed. Exactly what I was looking for. Thanks for posting!

[AbsoluteFidelity]

0.5% - 1% works well. I have found that sometimes 1% to be too salty, depending in how thin or thick the meat is. 10g of salt to 1kg of meat, table salt at that.

[FrostyBud]

Just put your rub on the chicken, and set it uncovered in fridge overnight. Simple. Don't just use salt alone, makes it soooo good.

[Chevsilverado]

The absolute BEST way to salt chicken imo is to make a 2-4% salt brine and put it in there overnight. Then, a few hours before cooking you dry it off and put salt on the skin and leave uncovered in the fridge.

Then dry again, season with a tiny bit more salt, mostly on areas without skin + all your other seasonings 20 min before cooking.

Once it’s done you get amazingly juicy and flavourful chicken from the wet brine, then your dry brine on the skin will create an exceptionally crispy skin. The salt on the outside also gives a heterogenous seasoning which adds more interesting flavour rather than a consistent moderate salty ness all the way through.

Important to not wet brine with too much salt and to not add too much salt for the dry brine.

[ShamimAhmed-zosu]

Thank you. Is there any detailed video how you cooked juicy chicken breast. How long in oven and what temperature and how long on stove. Plz

[meatcranium]

Nice. I like the comparison test.👍🏼💪🏼🇺🇸

[GuitarsAndSynths]

you can dry brine cornish game hens as well

[bonniecreevy]

Did you cover the chicken in the fridge? Also, did you rinse the salt off before cooking?

[smittywurban]

I find dry brine chicken works better when you smoke them vs wet brine, the wet brine makes skin rubbery

[oregonpatriot]

1/2 teaspoon per pound means NOTHING without knowing the KIND of salt. There's a big difference between 1/2 teaspoon of kosher salt and 1/2 teaspoon fine sea salt. Using weight in grams is the easiest to figure.

[LassesFoodAndBarbecue]

Thank you Ryan, i really like th ecomparison videos like this. Keep it up!!