Salt chicken with dry hands and adjust salt to the thickness of the pieces
Dry your hands before salting, then salt more heavily for thicker pieces and more lightly for small tenderloins.
The speaker notes salt sticks better when your hand is very dry. They also recommend salting ‘liberally’ but scaling the amount to the thickness/size of the chicken (less for small tenderloins, more for thicker cuts), and adjusting the second side based on how much you used on the first.
The short version
- Dry hands = better salt handling
- Seasoning should match thickness/size
- Adjust the second side based on the first
How to do it
- 1
Wash and dry your hands thoroughly before handling salt.
Dry hands help the salt distribute instead of sticking in clumps.
Watch this step - 2
Salt the chicken, using more for thicker pieces and less for small pieces like tenderloins.
Coarse salt may require less than fine salt for the same perceived coverage.
Watch this step - 3
Flip the chicken and adjust how much you salt the second side based on what you already applied.
Don’t automatically repeat the same amount on both sides.
Watch this step
What goes wrong
Salting with wet hands and ending up with uneven clumps
Dry hands completely before grabbing salt
Using the same salt amount for tenderloins and thick cutlets
Scale salt to thickness
Why it works
Dry hands prevent salt clumping and improve even distribution; thickness-based salting helps avoid under- or over-seasoning.
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