Best 3 Dry Brined Chicken Breasts Recipes
**Dry-Brined Chicken Breasts: A Simple and Flavorful Dish with Variations for Every Taste**
Craving a juicy and flavorful chicken dish that's easy to prepare? Look no further than dry-brined chicken breasts. This simple yet effective technique enhances the chicken's natural flavors and results in tender, succulent meat. Whether you prefer a classic roasted chicken, a zesty lemon-herb chicken, or a spicy peri-peri chicken, our collection of dry-brined chicken breast recipes has something for everyone. Prepare to tantalize your taste buds and impress your dinner guests with these incredible dishes.
DRY BRINE ROAST CHICKEN
This simple dry brine technique results in juicy and flavorful chicken with a crispy skin.
Provided by Kate
Categories Main Course
Time 1h25m
Number Of Ingredients 3
Steps:
- Place the chicken in a baking dish and sprinkle with salt.Set uncovered in the refrigerator for up to 24 hours.
- Preheat oven to 400.Place the chicken on a rack in a roasting or baking pan.
- Roast for approximately 1 hour, or until internal temperature of the chicken reaches 165 degrees in its meatiest part.
- Let rest for 15 minutes before carving and serving.
HOW TO DRY BRINE CHICKEN
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
Provided by Brandi Schilhab
Number Of Ingredients 2
Steps:
- Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
- Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
- Whole chicken: use about 1 teaspoon of salt per pound
- Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
- Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
- After you've salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
- Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
Tips:
- Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size and thickness. This will ensure that they cook evenly.
- Dry brine the chicken breasts for at least 12 hours: This will help to draw out moisture from the chicken, resulting in a more flavorful and juicy bird. You can dry brine the chicken breasts in a mixture of salt, sugar, and spices, or you can use a commercial dry brine mix.
- Preheat the oven to 400 degrees Fahrenheit: This will help to ensure that the chicken breasts cook quickly and evenly.
- Roast the chicken breasts for 20-25 minutes: Or until they reach an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the internal temperature of the chicken breasts.
- Let the chicken breasts rest for 5-10 minutes before serving: This will help to redistribute the juices and make the chicken more tender.
Conclusion:
Dry-brining chicken breasts is a simple and effective way to achieve juicy, flavorful chicken. By following these tips, you can easily make delicious dry-brined chicken breasts at home. .
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