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Chicken Thigh question: Air dry, then dry brine? Or vice versa?

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    Chicken Thigh question: Air dry, then dry brine? Or vice versa?

    I am going to make a lot of chicken thighs on an Egg for a relative who will not be able to cook much soon.
    I read your articles on dry brining and am going to try it with this cook.

    Usually, I wet brine then let the thighs air dry in the fridge so the skin gets crisper.

    Now that I will dry brine, which should I do first: Dry brine, or air dry overnight?

    #2
    You can brine at the same time you give them dry air. Think of it as dry brine and air time.

    Comment


      #3
      Thanks. I thought overnight dry brine would be too long for thighs.

      But then again, if I stick to the 1/2 TEAspoon per lb of thigh, it shouldn't turn out too salty anyway.

      Comment


        #4
        Good plan. Keep us posted

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