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Serious Eats / Julia Hartbeck. chicken slot77 If making a wet brine, dissolve 1/3 cup (80g) kosher salt and 1/4 cup (55g) sugar in 2 quarts (1 9L) water Place chicken breasts in brine and refrigerate for at least 30 minutes and up to overnight If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it