"A dry brine involves salting the meat and putting it in the fridge overnight. The salt draws some moisture out of the skin while injecting some salt molecules into the chicken cells."
"This will help the skin to get crispier, and the salt will actually break down the connective tissues in the meat, too, which will make it more tender."
Dry brining chicken thighs is recommended for achieving crispy skin and tender texture. This method involves salting the meat and refrigerating it overnight, allowing salt to draw moisture out while injecting flavor. The process creates a natural brine that is reabsorbed, resulting in juicier chicken without dilution from water. Using kosher salt, about ½ tablespoon per pound, is ideal for this technique, as it effectively penetrates the meat without overwhelming the flavor.
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