In this serious eats article it's recommended to add baking powder to dry brine on chicken and let it rest 12-24 hours, however in Kenji's Spatchcocked Chicken recipe he applies a salt and baking powder rub to the chicken followed by oil and immediately puts in oven. Will the benefits of baking powder to chicken skin still apply if bird is immediately cooked following application of salt and baking powder? Is there a correct method, or are both of the methods above okay?
by clemfandango12345678
1 Comment
yes and no. dry brining overnight helps with keeping the meat juicy, and leaving it uncovered while dry brining helps dry out the skin. water is the mortal enemy of crispy skin. so the overnight dry brine is best practice. if you’re time constrained, or feeling lazy, you can still get good results by thoroughly drying the bird with paper towels and then applying the salt and baking powder right before putting it in the oven.
anyway, try it both ways and see for yourself