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Chicken Carpaccio in a Dryer

Author
Cookinero 30 Nov 2025
820
Chicken Carpaccio in a Dryer

Typically, Italian carpaccio is prepared from meat or seafood without heat treatment. Therefore, this recipe for chicken carpaccio in a dryer is suitable for those who refuse or are wary of eating raw meat. This dish requires special equipment, because the chicken fillet will be cooked in a vegetable dryer. This carpaccio turns out aromatic and is ideal as an exquisite snack not only for beer, but also for wine.

How to cook Chicken Carpaccio in a Dryer

Step 1

Chicken Carpaccio in a Dryer

Marinate the chicken. Mix salt, chopped garlic and spices in a bowl. Roll the fillet pieces thoroughly in the mixture of salt, garlic and spices. Place the fillet in a separate deep bowl and press the pieces tightly together. Pour soy sauce over the chicken. Place a plate on the meat and put a weight on the plate, for example, a heavy bottle of water. Leave the chicken in the refrigerator for at least 4 hours.

Step 2

Chicken Carpaccio in a Dryer

Dry the chicken. After the time has passed, remove the chicken from the container and rinse with water. Dry each piece thoroughly with paper towels. The chicken fillet should be dry. Leave the chicken in a dehydrator heated to 65 degrees for 6 hours. When the carpaccio is ready, cut it into very thin slices.

Chicken Carpaccio in a Dryer - FAQ About Ingredients, Baking Time and Storage

Yes! Use tamari or coconut aminos for a gluten-free alternative that maintains the savory umami flavor.
Store airtight in the refrigerator for up to 1 week. For best texture and flavor, consume within 3-4 days.
For a plant-based version, try thinly sliced portobello mushrooms or eggplant, marinated similarly and dehydrated until leathery.
Use your oven at its lowest temperature (around 65-75°C) with the door slightly ajar. Place chicken on a rack-lined baking sheet.
It should have a firm, leathery texture without moisture beads. For safety, internal temp should reach at least 63°C during drying.
Serve as an appetizer with arugula, shaved Parmesan, lemon wedge, and olive oil drizzle. Great with crusty bread or crispy crackers.
Yes! Wrap tightly in plastic or vacuum-seal. Freeze up to 3 months. Thaw overnight in the fridge before serving.
Absolutely. For heat lovers, add red pepper flakes to the marinade. Kids or sensitive palates can omit strong spices entirely.

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