Chicken Dry Brine Seasoning | Juicy, Crispy-Skinned Chicken

End bland meat forever. Even on weeknights.

Rocky Point Chicken Dry Brine Seasoning is a small-batch dry brine designed for juicier chicken and better texture—without marinades or mess. Season ahead of time, then roast, grill, pan-sear, or air fry.

Why you’ll love this dry brine

• Juicier chicken: better moisture retention while cooking
• Better texture: more tender, evenly seasoned bites
• Weeknight-ready: prep early, cook when you’re ready

How to use

1. Pat chicken dry (skin-on is great).
2. Season evenly: ½ to 1 tsp per lb (450 g).
3. Rest in the fridge, ideally uncovered: 2 to 24 hours (best: 4–12 hours).
4. Cook as usual: roast, grill, pan-sear, or air fry.

Perfect for

Breasts, thighs, wings, drumsticks, whole chicken, turkey.

Flavour notes

Savoury and balanced—built to make chicken taste “complete,” not overwhelmed.

FAQ

Do I rinse before cooking?
No—no rinsing needed.

Can I dry brine chicken quickly?
Yes. 30–60 minutes still improves flavour and texture (longer is better).

Will this help skin-on chicken?
Yes—resting uncovered helps the surface dry for better browning.

How much should I use?
Start at ½ tsp per lb and adjust next time to taste.

Can I cook right away?
You can, but even a short rest improves results.

Ingredients / Ingrédients:
Salt, garlic, onion, paprika, thyme, coriander, kashmiri pepper, white pepper.

Want to learn why this works?
Why Dry Brine?  |  FAQ