Wet brine

• ¼ cup kosher salt + 4 cups water (basic ratio)
• Optional: peppercorns, bay leaves, garlic, sugar
• Submerge chicken fully, refrigerate

Brining times

• Cutlets / thin breast — 30 min
• Boneless thigh, breast — 1–2 hours
• Bone-in pieces — up to 4 hours
• Whole bird — 4–12 hours

Dry brine (best for whole bird, crispy skin)

• 1 tsp kosher salt per lb of chicken
• Sprinkle all over, refrigerate uncovered 1–24 hours
• No rinsing needed — the air-dry helps skin crisp

After wet brining: rinse, pat thoroughly dry, then cook. Reduce additional salt during cooking.