Are you tired of dry flavorless chicken? I’ve been there too friend. Nothing’s more disappointing than spending time cooking a chicken only to bite into meat that tastes like sawdust. But I’ve got good news – there’s a simple technique that’ll transform your chicken game forever brining!
When I first learned how to brine chicken, it completely changed my cooking. Today, I’m gonna share everything you need to know about this magic process that keeps chicken incredibly moist while adding fantastic flavor.
What Is Brining and Why Should You Do It?
Brining is basically soaking meat in a salt water solution before cooking. It might sound simple (and it is!), but the science behind it is pretty cool.
The process of soaking the chicken in salted water causes the meat to absorb some of the water through osmosis, making it moister when cooked. The salt helps break down some of the muscle proteins, which reduces moisture loss during cooking and makes the meat more tender
Benefits of brining chicken
- Makes meat juicier and more tender
- Adds flavor throughout the entire piece of meat
- Provides insurance against overcooking
- Helps achieve crispy skin when roasting
Two Awesome Ways to Brine Chicken
There are actually two different methods for brining chicken – wet brining and dry brining. Both are effective but have different advantages. Let’s look at both!
Method 1: Wet Brining (Traditional Brine)
This is the classic method most people think of when they hear “brining.” It involves submerging your chicken in a salt water solution.
Basic Wet Brine Recipe:
Ingredients:
- 1 gallon warm water
- ¾ cup kosher salt (use about 30g of salt per liter of water)
- ¾ cup soy sauce (adds extra flavor and salt)
- ⅔ cup sugar (helps brown the skin)
- ¼ cup olive oil
Instructions:
- Pour warm water into a container that’s about twice the volume of the water.
- Add salt, soy sauce, sugar, and olive oil, stirring until sugar and salt dissolve.
- Allow the brine to cool completely to room temperature before adding chicken. (This is super important! Hot brine + raw chicken = bacteria party )
- Submerge your chicken completely in the brine.
- Refrigerate and let it soak. For small pieces like breasts, 2 hours is enough. For a whole chicken, aim for 8-12 hours or overnight.
- Remove the chicken, pat dry with paper towels, and you’re ready to cook!
Flavor Boosters for Wet Brines:
I love to add extras to my brines for more flavor. Try mixing and matching:
- 2-4 crushed garlic cloves
- Bay leaves
- Fresh herbs like thyme, sage, or rosemary sprigs
- 2-3 tablespoons uncracked peppercorns
- Lemon or orange juice
- Spices like mustard seeds, cumin, or coriander
If you’re adding these aromatics, bring the brine to a boil for about a minute, then cool completely before adding the chicken.
Method 2: Dry Brining
Dry brining is gaining popularity among chefs because it gives you that juicy meat PLUS extra crispy skin. Instead of submerging the chicken in liquid, you’re just coating it with salt and spices.
Basic Dry Brine Recipe:
Ingredients:
- Kosher salt (about 1 teaspoon per pound of chicken)
- Optional spices (black pepper, paprika, garlic powder, herbs)
Instructions:
- Pat the chicken dry with paper towels.
- Mix your dry brine ingredients in a small bowl.
- Massage the salt mixture evenly onto all sides of the chicken, including under the skin if possible.
- Place the chicken on a rack over a baking sheet and refrigerate, uncovered, for 2-24 hours (longer is better).
- There’s no need to rinse – just pat off any excess moisture before cooking.
Dry brining is super convenient – less messy than wet brining and takes up less fridge space!
How Long to Brine Chicken
The brining time depends on the size and type of chicken you’re cooking:
| Chicken Cut | Wet Brine Time | Dry Brine Time |
|---|---|---|
| Skinless breasts | 2-3 hours | 2-6 hours |
| Bone-in pieces | 4-6 hours | 4-12 hours |
| Whole chicken | 8-12 hours | 12-24 hours |
Remember: it’s better to under-brine than over-brine. If you leave chicken in a wet brine too long, it can become too salty and get a weird, mushy texture.
Common Brining Questions I Get All The Time
Can I reuse brine?
No way, José! Never keep used brine – throw it away after use. Used brine is basically a bacteria playground from the raw chicken. Just toss it!
Should I rinse my chicken after wet brining?
There’s some debate about this, but I usually give it a quick rinse to remove excess salt, then pat it very dry with paper towels. For dry-brined chicken, don’t rinse – just pat dry.
Can I brine frozen chicken?
It’s best to thaw your chicken first. Brining frozen chicken won’t work well because the ice in the meat prevents the brine from being absorbed properly.
Can I fry chicken that’s been brined?
Absolutely! Brining makes for amazing fried chicken. The extra moisture helps keep the meat juicy while the outside gets crispy and golden.
My Favorite Simple Roasted Chicken Recipe (After Brining)
After you’ve brined your chicken using either method, here’s my go-to way to roast it:
- Preheat oven to 425°F.
- Pat the chicken completely dry, inside and out (this step is CRUCIAL for crispy skin).
- Place chicken on a rack in a roasting pan.
- Rub the outside with a little olive oil.
- Stuff the cavity with lemon halves, garlic cloves, and fresh herbs if desired.
- Roast until a meat thermometer in the thickest part of the thigh reads 165°F (about 1 hour 15 minutes for a 4-pound chicken).
- Let rest for 15 minutes before carving.
Why My Chicken Always Turns Out Amazing
I’ve been cooking chicken for years, and I promise you that brining is the secret weapon that makes people think I’m some kinda poultry wizard. The difference between brined and unbrined chicken is HUGE – like night and day!
The most important things to remember:
- Always brine in the refrigerator, never at room temp
- Make sure the brine is completely cool before adding chicken
- Pat the chicken really dry before cooking
- Don’t over-brine or your chicken might get too salty
Final Thoughts
Brining chicken takes a little extra planning, but it’s so worth it. Whether you choose wet brining for maximum juiciness or dry brining for that crispy skin, you’ll be amazed at how much better your chicken tastes.
Give it a try next time you’re cooking chicken – I bet you’ll never go back to unbrined bird again! Trust me, your dinner guests will be begging for your “secret” to perfectly juicy, flavorful chicken.
What Does a Dry Salt Brine Do?
First, the salt draws out the meat juices through osmosis. Secondly, the salt dissolves into the juices, essentially turning into a “natural” wet brine even though there isnt any added liquid. Finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, seasoned meat.
What Type of Salt to Use
You should always use a large crystal salt to dry brine – most often this is a high quality kosher salt. Regular table salt has much smaller crystals and it is too easy to over salt or for the salt to fall off your meat. Ive also used a Fluer de Sel salt that worked fine, but it is much more expensive than Kosher salt so in my opinion not worth the added expense.
How to Brine Chicken Breasts
FAQ
How to brine chicken properly?
To brine chicken, immerse it in a 10% salt solution (by weight) and keep it in the refrigerator from 3 to 24 hours. To make a 10% solution, use 1 cup of kosher salt for every 1.4 quarts of water (5.6 cups). Cooks Illustrated, a cooking magazine that develops and tests recipes, has a good brining guide.
What is the formula for brine?
What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water.Nov 4, 2021
What is the best brine method?
Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.
How long does chicken need to sit in brine?
5. Brining time – 12 hours is enough, 18 to 24 hours is ideal. Don’t go longer than 24 hours because the chicken starts getting too salty. Can take chicken out, pat dry and refrigerate for a while until cooking.Nov 29, 2019