cooking.nytimes.com – Melissa Clark
Dry brine is a combination of salt and spices or aromatics (or both) that you use to season a chicken. It’s both easier that submerging a chicken in a traditional wet brine, and it produces a more crisp-skinned bird. And like a wet brine, a dry brine will yield a tender, juicy result.
For a dry brine, it’s best to season your bird at least 1 hour ahead and let it rest, uncovered, in the fridge (keeping it uncovered dries out the skin, which encourages crispness). But if you have time, up to 24 hours in the fridge is even better.