To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's perfectly seasoned and crispy.

moisture loss can lead to a dry, rubbery texture, especially when using high-heat cooking methods like grilling or pan-searing. While brining is a game-changer for cooking chicken breasts ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

Leave in the fridge for at least 4 hours or overnight. Drain the chicken and pat dry, discarding the brine. Put all the ingredients for the jerk rub into a blender or a pestle and mortar ...

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. This easy chicken recipe gets a quick dry brine from brown sugar and salt, and is draped in a reduced soy glaze at the end.

A whole raw chicken sits on a wooden cutting board surrounded by herbs and aromatics - Ann_zhuravleva/Getty Images ...