Dry brine chicken uncovered in the fridge for crispier skin
Salt chicken and refrigerate it uncovered for half a day to overnight to dry the surface and improve crisping in the oven.
After cutting up the chicken, cover it in salt and place it in the fridge uncovered for about half a day or overnight. The fridge air helps dry the exterior so it bakes up crispier.
The short version
- Salt + uncovered fridge time dries the surface
- Helps chicken crisp more in the oven
What goes wrong
Covering the chicken while dry brining
Leave it uncovered so the fridge can dry the skin
Why it works
Salt and uncovered refrigeration reduce surface moisture, which helps the skin crisp rather than stay soft.
Put it to use
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