Choose a brine type: wet brine or dry brine
For wet brine: use 1 gallon (3.8 L) cold water
For wet brine: add 1 cup (about 288 g) kosher salt (or 3/4 cup fine salt)
For wet brine: add 1/2 cup (about 100 g) sugar (optional but recommended)
Add aromatics (optional): peppercorns, bay leaf, garlic, thyme, rosemary, citrus peel
Mix until salt (and sugar, if using) fully dissolves
Submerge chicken completely in the brine (use a nonreactive container or zip-top bag)
Refrigerate while brining
Brine times:
Chicken breast: 30–60 minutes
Chicken thighs/legs: 2–4 hours
Whole chicken: 4–8 hours
For best texture: keep brine time within the recommended range (avoid over-brining)
Remove chicken from brine
Rinse quickly under cold water (optional; helps reduce surface salt)
Pat chicken very dry with paper towels
Cook immediately after drying
For dry brine:
Pat chicken dry
Sprinkle kosher salt evenly (about 1/2 to 3/4 tsp kosher salt per pound / 1/2 to 3/4 tsp per 450 g)
Add spices if desired (pepper, garlic powder, herbs)
Place on a rack over a sheet pan (or use a nonreactive tray)
Refrigerate uncovered
Dry brine times:
Chicken pieces: 1–12 hours
Whole chicken: 12–24 hours
When ready to cook: remove from fridge and let sit at room temperature 15–30 minutes (optional)
Cook using your preferred method until safe internal temperature is reached:
Chicken breast: 165°F (74°C)
Thigh/leg: 165°F (74°C)
Discard any leftover brine; do not reuse for basting or sauces unless boiled thoroughly