Chickens, It's Your Time to Brine (2024)

How to Dry Brine

Don't want to go through the trouble of making a wet brine? Just don't add water. A dry brine does wonders for poultry, and is also a fine choice for off-the-cuff weeknight cooking. Because the salt, granulated sugar (or other sweetener, like maple sugar), and other seasonings are applied directly to the poultry's skin, their potent magic begins working instantly. All you need is a few hours of contact. Keep the bird in the fridge for the majority of the time, but let it come to room temperature for 30 minutes prior to roasting. Rinse off the brine and pat it as dry as possible before cooking. Remember that wet skin prior to roasting will make for a soggy—rather than crispy and golden-brown—bird, so don't let your hard work be upstaged by a lackluster finish.

So Which To Use?

There's no right or wrong choice for which brine you use. The dry brine method is quicker and easier, and can result in crispier skin because it has not been submerged in liquid. However, the wet brine will result in a more evenly juicy and moist bird, and, given its longer brine-time, will be more flavorful.

How to Buttermilk Brine

The traditional wet and dry brines will get you far, but that's no reason to stop there. A buttermilk brine couldn't be simpler to make (it's pictured at the top of this page), and with just salt, pepper, and buttermilk as the ingredients, there's really no reason not to take your chicken for a dip before baking, grilling, roasting, or frying it. The acidic buttermilk will help tenderize the meat, while adding a nice tang.

Brine Before You Fry

Speaking of frying, we insist that if you're going to fry chicken, you brine it first. This recipe for pickle-brined chicken is so-called because, with mustard seeds, cider vinegar, and dill, the brine is reminiscent of a basic pickling liquid. It may seem counter-intuitive to brine meat that's going to be dredged and fried, but it's actually a hugely important step. The brine keeps the chicken moist, and the acidity helps cut through the richness of the batter.

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