In this post, I’ll be covering the ins and outs of how to season chicken so the skin and edges get crispy and bronzed while the meat cooks into juicy, flavorful perfection.
Chicken is the most popular protein to make easy and delicious family meals. It’s high in protein, relatively low in fat, and you can cook it in any number of ways: baked, pan-seared, roasted, slow-cooked, etc.
For optimal flavor, seasoning your chicken properly when pan-searing chicken, grilling, or roasting is really important. Seasoning also varies; can be salt-and-pepper only or with your favorite spice mix.
Keep reading for the basic steps to season any cut of chicken, plus additional tips for deliciously cooked chicken every time!.
No matter the cut, bone-in, skin-on, or not, chicken should be seasoned before cooking, and there is an order to get those flavorful results we crave.
Before salting and cooking, you want to pat dry the chicken pieces with a paper towel. The salt, herbs, and spice granules will stay better in place on a slightly damp surface (after pat drying) than on a wet (slimy) one.
Also, don’t be shy with the salt! Salt helps keep the chicken’s natural juices inside the meat and gives the outside a crispy seared texture that we love.
When it comes to the amount of salt to use, 1 teaspoon of salt per pound of chicken meat does the trick. For an entire chicken, you’ll want 1 rounded tablespoon of salt. The moral of the story: salt is king!.
Most of my website visitors make chicken a few times a week. If you’re tired of the same-old-same-old recipes and you enjoy chicken, check out the Chicken. It’s What’s for Dinner eBook.
Inside, you’ll find over 70 chicken recipes, everything from pasta to sheet pan dinners, one-skillet meals, slow cooker recipes, and soups! Plus, there’s also a guide on properly cooking any chicken cut, whether it’s in the oven, grill, stove-top, or poached chicken.
Knowing how to properly season chicken is key to bringing out the best flavor in your dishes. While there are many seasonings that complement chicken wonderfully, salt forms the foundation for balanced, delicious flavor. But it can be tricky to know exactly how much salt to use. Too little, and your chicken may taste dull and bland. Too much, and you risk completely overwhelming the subtle flavor of the chicken. So what’s the magic number for how much salt to use per pound of chicken? Let’s break it down.
Why Salt Matters
Salt does far more for food than just make it taste salty. When used correctly, salt has several important benefits
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Improves taste—Salt helps boost umami, which makes savory tastes taste even savorier. It brings out the natural sweetness of the chicken and balances out the bitter notes.
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Tenderizes – Salt helps break down muscle fibers in meat making it more tender and juicy.
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Boosts aroma – Salt enhances volatile aroma compounds, making your chicken more fragrant
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Offers a contrast in textures—the salt crystals’ sharp peaks go well with the soft meat.
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Controls moisture—Salt changes the structure of proteins, which helps meat stay moist while it cooks.
The 1⁄2 Teaspoon per Pound Rule
Seasoned chefs generally recommend using 1⁄2 teaspoon of kosher salt per pound of chicken. This provides a moderate level of seasoning that enhances the flavor of the chicken without overpowering it.
For example, for a 3 pound chicken:
- 3 lbs chicken x 1⁄2 tsp salt per lb = 11⁄2 teaspoons kosher salt
This versatile guideline works well for most cooking methods – roasting, pan frying, grilling, etc. It’s just the right amount to help the chicken reach its full flavor potential.
Kosher Salt vs Table Salt
Keep in mind that the 1/2 teaspoon suggestion is only for kosher salt. Kosher salt has bigger, flakier crystals than table salt that is ground very finely. If you use regular table salt, cut the amount down to 1/3 to 1/2 teaspoon per pound.
Sea Salt
The crystal size of sea salt can vary widely from fine to coarse. Use table salt measurements for fine sea salt, and kosher salt measurements for coarse sea salt.
Salting Techniques
In addition to how much salt you use, the technique for applying it also matters. Here are some top techniques:
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Dry brining – Sprinkle salt evenly over raw chicken and let rest uncovered in the fridge for up to 24 hours. Great for roasting.
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Wet brining – Soak chicken for hours in a saltwater solution (1⁄2 cup salt per gallon of water). Keeps chicken incredibly moist.
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Seasoning – Coat raw chicken with salt just before cooking. Best for pan frying or sautéing.
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Rubs – Mix salt with spices and herbs and rub onto chicken. Works for grilling or roasting.
Other Seasoning Considerations
While salt is the MVP, don’t forget about other flavor boosters:
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Pepper – Freshly cracked black pepper complements nearly any chicken dish.
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Aromatics – Onion, garlic, shallots provide a flavor base.
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Acid – Lemon, lime, vinegar brighten up chicken.
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Herbs – Thyme, rosemary, oregano lend Mediterranean flair.
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Spices – Paprika, cumin, chili powder add warmth.
Common Mistakes
Seasoning chicken can go wrong in a few ways:
✘ Undersalting – leads to bland flavor
✘ Uneqven salting – some areas properly seasoned, others bland
✘ Oversalting – ruins the dish with excessive saltiness
✘ Forgetting to adjust for other salty ingredients like stock
Frequently Asked Questions
Can I use seasoned salt?
Yes, but reduce the amount of added plain salt to account for what’s already in the seasoned salt.
How long should I dry brine?
Aim for at least 4-6 hours, ideally overnight for maximum flavor and juiciness.
What if the chicken is already brined?
If using a pre-brined chicken, taste before adding more salt, as it may not need any.
Does salt affect cook time?
Not significantly, though brined chicken may cook slightly more slowly since it retains more moisture.
How can I tell if I used enough salt?
Taste a small piece before cooking. If it tastes bland, add a bit more salt. If it’s very salty, rinse briefly.
The Takeaway
When it comes to seasoning chicken, the 1⁄2 teaspoon of kosher salt per pound rule serves as an excellent guideline. Keep the salt guidelines and proper techniques in mind, adjust to taste, and your chicken will turn out perfectly seasoned every time!
How to Season Chicken Breasts
You should use a dry rub or a simple marinade to season chicken breasts well before cooking them on the stove or in the oven. Let’s be honest, while chicken breasts are one of our favorite options, it’s not as flavorful as dark meat.
To season chicken breasts with a dry rub:
- Pat dry the chicken breasts with a paper towel.
- Add salt, pepper, and any herbs and spices you like to both sides.
If you are cooking chicken breasts in a pan and on the stove-top, I shave cooking time by starting out with butterflied chicken breasts. You can cook the meat evenly and in half the time with this simple trick. The meat will always be juicy!
How to Season Chicken Thighs
Boneless, skinless chicken thighs are seasoned similarly to chicken breasts, on both sides and salted generously. For delicious and juicy thighs:
- Pat dry the chicken thighs with a paper towel.
- Add salt, pepper, and any herbs and spices you like to both sides.
These cuts of chicken should be seasoned on both sides, over the skin, and whenever possible, under the skin. Seasoning well is key for crispier, golden chicken skin.
- Pat dry the chicken with a paper towel.
- Add salt and your choice of herbs and spices to both sides.
- Separate the meat from the skin with your hands and rub the spices and salt into the meat.