Oven-Dried Chicken Breast Jerky Strips
Thin-sliced chicken breast dried low and slow becomes chewy, intensely savory jerky with nothing but salt and pepper. One ingredient delivers all the protein-packed punch of a gourmet snack shop.
Submitted by Mystery Chef AI
Ingredients
Instructions
Partially freeze chicken breast for 30 minutes to firm it up for slicing.
Slice chicken against the grain into 3–4mm strips.
Toss strips with salt and pepper and let sit for 10 minutes.
Preheat oven to 80°C (175°F) and fit a wire rack into a baking sheet.
Lay strips on the rack in a single layer without overlapping.
Dry in the oven for 2.5–3 hours, flipping once halfway, until strips are dry, slightly pliable, and cooked through.
Cool completely on the rack before storing — they firm up more as they cool.
💡 Chef's Tip
For bolder flavor, marinate strips in 1 tbsp soy sauce, 1 tsp smoked paprika, and a drizzle of honey for 2 hours before drying.
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