Dry brining is one of the best techniques you can use for air frying chicken because it ensures juicy meat on the inside and extremely crispy skin on the outside.
To do this properly, start by thoroughly patting your chicken dry with paper towels to remove any surface moisture. Next, measure out your salt. A reliable general guideline is about half to three-quarters of a teaspoon of kosher salt per pound of chicken. Evenly distribute the salt all over the chicken, making sure to get it underneath the skin where possible and on both sides of each piece.
Once salted, place the chicken on a wire cooling rack set inside a rimmed baking sheet. Elevating the meat on a rack is essential because it allows cold air to circulate underneath the pieces rather than letting them sit in pooled moisture.
You should leave the chicken uncovered in the refrigerator from the very start of the process. The dry, circulating air in modern refrigerators works hand-in-hand with the salt. Over the first hour or two, the salt draws out moisture, dissolves into a concentrated brine, and is gradually reabsorbed back into the muscle fibers, seasoning and tenderizing the meat. Leaving it uncovered allows the skin to dehydrate thoroughly after that initial moisture is reabsorbed.
For smaller cuts like wings, bone-in thighs, or drumsticks, leaving them uncovered in the fridge for 4 to 12 hours is ideal. If you are doing larger pieces or a whole spatchcocked chicken, 12 to 24 hours is best. Avoid going past 24 hours for small cuts, as the meat itself can begin to dry out.
When you are ready to cook, do not rinse the chicken. The surface should look matte, slightly translucent, and dry to the touch. You can apply a very light coat of high-smoke-point oil and any salt-free herbs or spices you enjoy, then place them directly into your preheated air fryer.
