Question 1

Can I skip the brine time?

Accepted Answer

Yes. The dry brine helps improve the flavor and texture of the chicken, but if you’re short on time, you can season the chicken and bake it right away.

Question 2

Why do you cut the chicken breasts into cutlets?

Accepted Answer

Cutlets cook more quickly and evenly than whole chicken breasts. They are also less likely to dry out because the thinner pieces reach the proper temperature faster.

Question 3

Can I use pre-shredded cheese?

Accepted Answer

You can, but freshly grated cheddar melts more smoothly.

Question 4

How do I know when the chicken is done?

Accepted Answer

The chicken is done when the thickest part reaches 165 F (74 C) on an instant-read thermometer.

Question 5

Can I use whole chicken breasts instead of cutlets?

Accepted Answer

You can, but cutlets cook more quickly and evenly. If using whole chicken breasts, the baking time will need to be increased.

Question 6

Why isn't all of the dry brine seasoning used?

Accepted Answer

The dry brine recipe makes more seasoning than you'll need for this batch of chicken. Using only a portion prevents the chicken from becoming overly salty. Store the remaining seasoning in an airtight container and use it on future batches of chicken.

Question 7

Can I make this recipe without the cheese?

Accepted Answer

Yes. The chicken is still flavorful with just the dry brine and BBQ sauce.

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