Dry brining is not limited to turkeys alone. It's also an excellent method for enhancing the flavor and tenderness of chicken. Whether you're working with a whole chicken, chicken breasts, or smaller cuts, dry brining can make a significant difference. Generously sprinkle the chicken with salt, making sure to cover both the skin and flesh. Then refrigerate the chicken for a period of time. This allows the salt to penetrate the meat and infuse it with flavor. The result is a chicken that is more flavorful, juicy, and tender.