Drying chicken the Thomas Keller way

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Joined Jan 21, 2021
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 whole bird is fine it was just a thought.
 
4
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Joined Jan 21, 2021
What you described should work. Do it and see how it works then report back.
So i tried two different ways - i brined 4 breasts for 24 hours then set two on a cooling rack and let that dry overnight. I also dredged the other two breasts and let that hang out on a rack in the fridge overnight. My fridge was at approx 35f and when i fried them the next day, the set that was dredged a day prior to frying came out crispier and jucier. The one that i didnt dredge the night before wasnt really anything to write home about but the other one was really pretty good 🙂
 
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Joined Jul 13, 2012
Anything you dredge benefits from resting whether over night, or even 20 minutes. Like blanching fish for service later - it always comes out crisper and better.
 
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