Dry-buttermilk-brining a chicken for roasting

What is the correct time period for dry-buttermilk-brining a chicken one plans to roast? How long is too long? How long is enough to make a difference?
Thank you. ;o)

AntoniaJames
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Dry-Buttermilk-Brined Turkey
Recipe question for: Dry-Buttermilk-Brined Turkey

1 Comment

Rebecca F. November 10, 2021
When dry-brining turkey or chicken, I think 24 hours is the sweet spot (though as the recipe notes, anywhere from 8-24 hours is great!). After that, I find that poultry meat sort of begins to cure and actually can make the bird less tender, so I wouldn't go much longer than a full day!
 
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