Oh man I am so excited to share this recipe with you! Have you ever dry brined a chicken before? Essentially a dry brine is using salt to tenderize poultry, chicken or turkey, instead of a water salt solution. I find it works so much better than a wet brine and is way easier to accomplish! Today I will be talking about doing a dry brine chicken with hot sauce!
This recipe is kind of a loooong off shoot of the famous Zuni roast chicken. That chicken is all about a dry salt brine, small chicken and a hot, hot, hot oven. This is similar, but easier, more flavorful and faster! What we steal is the dry brine concept and the perfectly cooked chicken.
To get a delicious bird, you need 3 things, a good salty hot sauce, a butterflied (aka spatchcocked) chicken and a sheet pan. The original dry brined chicken also takes between 1-3 days to brine before you can cook it. With this method, I try to brine the night before I plan on cooking. I have no patience and no room in my fridge for this 3 days business! Instead I brine mine with salty hot sauce under the skin, cook it hot, and reduce the cooking time with the chicken pressed flat instead of whole. Did I mention the bird takes only 35 minutes to cook?
You’re busy I get it. So prep the chicken the night before you want to cook it. Come home preheat the oven and slide the bird in. Dinner is cooked faster than most side dishes and your family will be begging for seconds! I promise!
Get a perfectly cooked, delicious roast chicken on the table in 35 minutes! Use this take on the dry brine method to keep the bird moist! The hot sauce I use for this is Frank's Red Hot. It's not too spicy for me, and works perfectly! These kitchen shears are my absolute favorite. After I lost my previous pair, I use these poultry shears full time. They are assisted to help when cutting things like raw chicken, but work for non-poultry tasks as well. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Dry Brine Chicken with Hot Sauce
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
1 Serving Size:
4 oz chicken
Amount Per Serving: Calories: 271
Cheers,
Heather
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Ryan says
March 3, 2017 at 8:41 pmThis chicken was so good!! I will be making it again, I need to try a squeeze bottle.