Start with boneless, skinless chicken breast for lean and tender jerky.

Place the chicken in the freezer for 30–45 minutes—this makes slicing easier.

Using a sharp knife, slice the chicken into ¼-inch thick strips. Cutting against the grain results in a softer texture, while slicing with the grain creates a chewier jerky.

In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes.

Add the chicken strips to the marinade, ensuring each piece is well-coated.

Cover and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to fully infuse into the meat.

Remove the chicken from the marinade and pat dry with paper towels. This helps achieve even dehydration and prevents excess moisture.

Arrange the chicken strips in a single layer on a dehydrator tray or a wire rack over a baking sheet if using an oven. Ensure the pieces aren't overlapping to promote even drying.

Using a Dehydrator:

Set the dehydrator to 160°F (71°C).

Let the chicken dry for 4–6 hours, flipping halfway through.

Using an Oven:

Preheat the oven to 170°F (or the lowest setting).

Place the tray in the oven and prop the door open slightly to allow moisture to escape.

Bake for 3–4 hours, flipping the strips halfway.

The jerky is ready when it’s firm, dry, but still slightly pliable—it should not snap when bent.

Let it cool for 15–20 minutes before storing.

Store in an airtight container at room temperature for up to 2 weeks.

For longer shelf life, refrigerate for up to 1 month or freeze for 3–6 months