Techniques
Fridge-Dry

Prep & Assembly

Fridge-Dry

Air-dry food uncovered in the fridge for a crisper finished surface

Fridge-drying rests food uncovered in the refrigerator so the surface dries out, setting it up for crispier skin or better browning — the trick behind shatteringly crisp roast chicken and duck. Leave it overnight on a rack so air circulates all around.

Fridge-drying rests food uncovered in the refrigerator so the surface dries out, setting it up for crispier skin and better browning. It's the trick behind shatteringly crisp roast chicken and duck. Leave it overnight on a rack so air circulates all around.

Difficulty
Easy

How to do it

  1. 1

    Pat the food dry and salt it if dry-brining.

  2. 2

    Set it skin-up on a rack over a tray.

  3. 3

    Refrigerate uncovered, ideally overnight.

  4. 4

    Cook straight from the fridge for maximum crisp.

Common uses

Crisp roast chicken skinCrackling pork bellyPeking-style duckCrisp-skin fishBetter sear on steaksPre-fry chip drying

Tips & pitfalls

  • Pair with a dry brine — salt and air-dry together work best.
  • A rack lets air reach the underside too.
  • Keep raw items low in the fridge so nothing drips onto them.

Good to know

Tool
Wire rack over a tray, the fridge
Best for
Poultry, pork belly, fish, dry-brined meats
Cue
Surface dry and tacky, ready to crisp

Also called

air-dry in fridge · dry-brine drying

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