Dried chicken breast at home

Dried chicken breast

Dried chicken breast, how do you make it at home? Spicy and fragrant meat appetizer – homemade dried chicken breast. Have you tried it? So it’s the time! In addition, the step-by-step photo recipe I suggest is very simple to implement.

Not a single festive table is complete without a plate with toppings. Make your own chicken breast at home! This is a very simple and delicious recipe. The breast is fragrant and soft. Cooking raw meat requires almost no effort on your part, just a little patience. No special dryer is required here, only clean gauze and refrigerator. Of the products, you only need to store meat, salt, and black pepper.

What is dried chicken breast?

In this case, chicken fillets are used, but other types of meat can be cooked with the same recipe. For example, pork, beef, duck breast, etc. All salt is suitable: fine, coarse, ordinary, sea, iodine. As I gathered information about this recipe, I came across more options where spices are used, which you can completely and completely use at your choice. I got rid of one black pepper. But to enhance the taste, a variety of spices are used: coriander, cumin, pepper, hot pepper, etc. There are recipes where spices are used to make alcoholic tinctures from cognac or rum. The meat will be tasty, medium salty, and with a good aroma. Prepared meat is served as a special snack or spreads on sandwiches. For sandwiches or slices, it should be a very thin slice. The thinner you cut it, the tastier it will be.

  • Caloric content per 100 g – 58 kcal.
  • Dosage – 1 fillet
  • Cooking time – 10 days


  • Chicken fillets – 1 pc.
  • Salt – 100 g
  • Ground black pepper – 1 tsp.
Dried chicken breast
Dried chicken breast

Step by step cooking dried chicken breast at home, recipe.

  • Choose a suitable container for salting meat and pour half of the salt into it.
  • Wash the duck fillet, remove the film and wipe well with a paper towel. Put it on a salt pad and sprinkle the rest of the salt on top. It is necessary that the meat is covered with salt on all sides.
  • Cover the fillet with a lid and leave it in the fridge for 1 day. During this time it will be well salted, it will be denser, smaller in size, and liquid will form in the container.
  • Rinse the pickled brisket under running water and dry well with a paper towel.
  • . Rub the meat on all sides with ground black pepper.
  • Wrap it with clean gauze or other cotton cloth. Put it in the refrigerator and store it for 7-10 days. Take a sample after a week. The longer the meat is in the fridge, the denser and tougher it becomes. Therefore, set the alert level yourself. If you want a soft balky, soak the fillet for 3-4 days, for dry meat it will take 10 days. Peel a squash, grate it and serve with a little black pepper. Store in a refrigerator in parchment or cloth.



Leave a Reply

Your email address will not be published.