Ingredients
Equipment
Method
- Preheat your oven to 275°F (135°C).
- Thinly slice the boneless, skinless chicken breast into uniform strips, about 1/4 inch thick. Consistency in thickness ensures even drying.
- If you prefer a slightly softer jerky, or if your dog has dental sensitivities, you can briefly soak the chicken strips in the 1/4 cup of water for about 5 minutes before placing them on the baking sheet. This step is entirely optional.1/4 cup water
- Place the chicken strips in a single layer on parchment paper-lined baking sheets. Ensure the strips are not overlapping, as this will allow for proper air circulation and even drying.
- Bake for 2–4 hours, or until the chicken strips are firm, leathery, and completely dry to the touch. The exact time will depend on the thickness of your slices and your oven. You should be able to bend a piece without it breaking, and it should feel chewy rather than moist.
- Once fully dehydrated, remove the baking sheets from the oven. Let the chicken jerky cool completely on the baking sheets. Once cool, you can break it into smaller pieces if desired.
Notes
Store in an airtight container in the refrigerator for up to 5–7 days. For longer storage, freeze for up to 2–3 months.
