Recipe from Mary Bell’s Dehydrator book.

Basic Chicken Jerky

The same recipe can be used to make turkey jerky.
A reminder-ALL POULTY MUST BE COOKED before it can be dried into jerky.

1 pound skinlless, boneless chicken breasts, skin and transparent tissue removed
1/4 cup olive oil
juice of 1 lemon
1 teaspoon crushed garlic (I don’t use this in mine for the dogs)

1. Cut the chicken into 5 inches long, 1 inch wide, and 1/4 inch thick.
2. In a bag, combine the oil, lemon juice, and garlic, and add chicken. Squeeze out the air in the plastic bag, making sure all the chicken surfaces are covered with marinade, and seal the bag. Refrigerate for 24 hours.
2. Preheat the oven to 300*F. Remove the chicken from the bag, place in a glass baking dish, and bake for 30 minutes. Remove the chicken from the baking dish. Let chicken cool.
4. Place the baked chicken strips on mesh sheets in the drying trays. Dry for about 6 to 8 hours, depending on the style of dehydrator, until the strips are leathery.

Makes 4 to 5 ounces.

You can dry them in the oven at 145 F to 180F but it can take up to 24 hours.