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So i have been in the restaurant industry as a line cook about 3-4 years. Ive done some fine dining work and some casual. I just recently spoke with the ex. chef of a michelin star restaurant. I think the interview went well he said he'd get back to me, but if I had any questions to email him...

So I was wondering if there was any possible way to brine then dry peices of chicken rather than to dry a whole bird and butcher it. An example being brine skin-on chicken breasts then set them on a rack to dry out a bit in the fridge for a day or two. Youse guys think its possible? If not a...