I do. I smother them with peanut oil or olive oil, then a layer of salt and seasonings. Is that still dry brining since it uses oil instead of water? Idk lol
Funkyjhero
I don’t liquid brine Chicken, I don’t need them to taste like extra water and salt. I find a rub or dry brine and then rotisserie cook gets them juicy and with crispy skin.
I find the liquid brining of chicken gives a more homogeneous result more like a chicken nugget or chicken loaf.
_JohnnyLaRue
I either put some rub on or just salt & pepper and leave it uncovered overnight in the fridge. This helps give a nice crispy skin.
Luhhhh1
I once used Ayran (Turkish milk) used some extra seasoning for brine, that was the best chicken ive ever ate! So juicy and full of flavor.
4 Comments
I do. I smother them with peanut oil or olive oil, then a layer of salt and seasonings. Is that still dry brining since it uses oil instead of water? Idk lol
I don’t liquid brine Chicken, I don’t need them to taste like extra water and salt. I find a rub or dry brine and then rotisserie cook gets them juicy and with crispy skin.
I find the liquid brining of chicken gives a more homogeneous result more like a chicken nugget or chicken loaf.
I either put some rub on or just salt & pepper and leave it uncovered overnight in the fridge. This helps give a nice crispy skin.
I once used Ayran (Turkish milk) used some extra seasoning for brine, that was the best chicken ive ever ate! So juicy and full of flavor.