How to Dry Brine Chicken

0 Pat chicken completely dry, then set it on a rimmed baking sheet or other dish. 
1 Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
2 Whole chicken: use about 1 teaspoon of salt per pound
3 Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
4 Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
5 After you’ve salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
9 Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!