Is poultry suitable for dry aging like beef is?
Putting health and safety concerns aside, there are a few reasons why dry-ageing chicken or other poultry is unheard of (or at least very rare):


Poultry is usually tender meat by nature
Poultry easily dries out when roasting/pan frying/baking. Dry ageing would mean the meat starts off drier to begin with
The flavour profile of aged beef is more gamey and overall stronger. This would generally not be considered a desirable taste in chicken


There are white meats that do often undergo an ageing process (pheasant, partridge etc.), but this is done before plucking and gutting, meaning the meat does not lose as much moisture, and there is less risk of introducing infection.