Why do you pat a chicken dry before cooking?

- Improve browning: Patting the chicken dry helps to remove excess moisture, which can prevent the skin from browning and crisping up properly during cooking.

- Reduce splatter: Excess moisture on the chicken can cause oil or grease to splatter when the chicken is added to a hot pan, making it more likely that the cook gets injured or burned. Patting the chicken dry helps to minimize the amount of splatter.

- Promote even cooking: By removing excess moisture, the chicken is less likely to steam during cooking, which can lead to uneven cooking and a less-than-desirable texture.