How much salt per kg of chicken?

A good rule is 15–20 g of coarse salt per 1 kg of meat. This recipe uses 15 g, giving a moderately salty flavor.

Can I use fine table salt?

Fine salt penetrates faster and can make the meat too salty. If you must use it, reduce the curing time to 1 day.

How do I know when it's done?

The meat should feel firm and slightly dried. Cut a piece – the interior should be uniformly cured, with no raw spots.

Can I use other chicken parts?

Yes, thighs or drumsticks work too, but they may require longer curing and drying times due to denser meat.

Dry-cured chicken

Name: Dry-cured chicken
Total time: 240 min
Yield: 6 порций
Cuisine: International
Ingredients: Chicken fillet — 1000 g; Salt — 15 g; Spice — 5 g

260min

1020g

Nutrition per 100g

162

Imagine thin slices of fragrant, spiced chicken breast made in your own kitchen. This is not just meat – it's a homemade delicacy you can craft yourself. No preservatives, just pure natural ingredients. The process requires patience, but the result is far superior to any store-bought version. Enjoy the rich flavor of homemade dry-cured chicken – an ideal appetizer for any occasion.

MeatAt the TableSnackAppetizers

WHAT YOU WILL NEED

From ingredients

3 products

Base

Chicken fillet1000 g

Spices

Salt15 g

Spice5 g

SIMPLE PROCESS

Step by step recipe

The key to perfect dry-cured chicken is proper salting and aging. Use coarse salt to ensure even penetration into the meat. Choose your favorite spices (black pepper, paprika, coriander) to create a unique flavor profile. After curing, soak the meat to remove excess salt – the soaking time depends on your preferred saltiness. The final drying in the fridge transforms the breast into a firm, aromatic treat.

Step 1

Prep the chicken

Rinse the chicken breast (1000 g / 2.2 lb) and pat thoroughly dry with paper towels. Optionally rub with vodka for sanitation (optional).

Step 2

Coat with salt and spices

Sprinkle 2 tablespoons of coarse salt (about 15 g / 0.5 oz) on the bottom of a container. Place the chicken on top, generously season with spices (5 g / 1 tsp), and cover with the remaining salt.

Step 3

Cure in the fridge for 2 days

Cover the container and refrigerate for 48 hours. During this time, the meat will absorb the salt and spices.

Step 4

Soak the meat

After curing, rinse the chicken under cold water. Soak in fresh water for 30 minutes (for moderate saltiness) or 2–3 hours (for a milder taste).

Step 5

Dry and hang

Pat the meat dry, wrap in clean cheesecloth, and hang on a lower shelf in the fridge (or a cool, ventilated spot) for 4–6 hours to air-dry.

Step 6

Slice and serve

Once dried, slice the chicken thinly. Serve as an appetizer with bread, herbs, or in salads.

CHEF'S TIP

Choose fresh chicken breast

Use fresh, boneless, skinless chicken breast for the best texture and flavor. Chilled meat yields the most tender results.

Use coarse salt

Coarse salt (like sea salt) dissolves slowly, ensuring even curing without over-salting. Avoid fine table salt.

Adjust soaking time to taste

Soak for 30 minutes for a saltier result, or 2–3 hours for a milder flavor. Taste a small piece to decide.

Add your favorite spices

Experiment with garlic powder, thyme, rosemary, or chili flakes – each adds a distinct character.

SUBSTITUTIONS

Add your taste

Replace chicken with turkey breast Turkey breast works equally well – it's leaner but requires the same curing and drying time.
Use brandy instead of vodka or skip Vodka helps sanitize the surface and aids spice penetration. You can skip it or substitute with brandy.
Customize your spice blend Try coriander, cumin, curry powder, or herbes de Provence for a completely different flavor profile.
Add garlic to the cure Rub the meat with minced garlic before salting to add a pungent, savory kick.

HOW TO STORE

How to Store Dry-Cured Chicken

Wrap the finished chicken in cheesecloth or parchment and store in the refrigerator for up to 2 weeks. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Slice thinly while slightly chilled for neat cuts.

GOOD TO KNOW