How to Dehydrate Chicken
Using Pre-Cooked, Pre-Sliced Deli Chicken Breast!

How to Dehydrate Chicken on a Dehydrator Using Pre-Cooked Sliced Deli Meats

1. Prepare the Trays: Arrange pre-cooked, pre-sliced chicken evenly on the dehydrator trays. Ensure slices do not overlap.
2. Set the Temperature: Use a setting of 160°F for safe and effective dehydration.
3. Monitor and Rotate: Rotate the trays periodically for even drying. While this step may not be in your dehydrator manual, it ensures consistency.
4. Check for Crispness: The chicken is fully dehydrated when it feels crisp.

💡 Pro Tip: Use our Fahrenheit to Celsius converter here on our site!

Store the dehydrated chicken in food vacuum-sealer bags with a 100cc oxygen absorber for long-term freshness.

How to Dehydrate Chicken Using a Regular Oven

1. Preheat the Oven: Set your oven to its lowest temperature, usually around 150°F–170°F.
2. Arrange the Chicken: Place chicken slices on a wire rack, ensuring airflow around each piece.
3. Keep the Door Slightly Open: Use a wooden spoon to keep the oven door ajar for proper air circulation.
4. Monitor Progress: Check the chicken every couple of hours until it reaches your desired crispness.

Important: Only dehydrate cooked chicken, never raw.

Delicious and Easy Chicken Jerky Recipe

This chicken jerky is made from lean chicken breasts, marinated with a blend of savory spices, and dehydrated to create a chewy, flavorful snack. It’s slightly sweet, smoky, and wonderfully savory.

Enjoy the satisfaction of creating your own jerky, tailored to your taste preferences, without any preservatives or artificial additives.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)

Instructions:

1. Prepare the Chicken: Slice the chicken breasts into thin strips, about 1/4 inch thick.
2. Make the Marinade: In a bowl, mix the soy sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes until well combined.
3. Marinate the Chicken: Place the chicken strips in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
4. Dehydrate: Remove the chicken from the marinade and pat dry with paper towels. Arrange the strips on the dehydrator trays in a single layer, ensuring they do not overlap. Set the dehydrator to 160°F (70°C) and dry for 4-6 hours, or until the jerky is dry and chewy.
5. Store: Allow the jerky to cool completely before storing it in an airtight container. It can be kept at room temperature for up to 1 week, or refrigerated for longer shelf life.

Prep Time:

• Prep Time: 15 minutes
• Marinating Time: 4 hours
• Dehydrating Time: 4-6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes

Nutrition Information:

• Servings: 8 servings
• Calories: 150kcal
• Fat: 2g
• Protein: 28g
• Carbohydrates: 4g

Bonus Tip: Dehydrating Canned Chicken

For long hikes or convenient meal prep, canned chicken is an excellent option. According to Sarah in Australia, canned chicken dehydrates and rehydrates perfectly. She recommends using low-fat varieties to avoid spoilage during storage.

"I do a lot of dehydrating for long hiking trips and have found that the canned chicken (that looks like canned tuna) in the supermarket (yes sounds gross) is the only chicken I've been able to dehydrate that re-hydrates exactly like it was prior. Taste and texture on rehydration is perfect for chicken, just remember to buy the low-fat canned chicken."

NOTE: I have used 'canned chicken' in soups and chicken salad! :-) And yes, the low-fat stops rancidity when storing "long term". Thanks so much for posting!