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Old 06-11-2009, 05:53 PM   #11
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Thank you very much! The ideas give me some things to try. I will be trying this tonight!
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Old 06-11-2009, 08:27 PM   #12
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I butterfly a whole chicken, rub it all over with Italian Dressing and grill it over indirect heat. The skin gets really crispy.
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Old 06-12-2009, 10:29 AM   #13
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I also find that salt helps with the crispiness too. Not sure why, but I think it has something to do with drawing the moisture out. Moisture is the enemy of crispiness!
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Old 06-12-2009, 10:44 AM   #14
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Buy a propane torch. After you cook it in the dutch oven, fire up the torch and
crisp that skin! :)

(Sorry, I'm channeling Tim the Tool Man today, LOL)
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Old 06-12-2009, 10:50 AM   #15
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Quote:
Originally Posted by GrillingFool View Post
Buy a propane torch. After you cook it in the dutch oven, fire up the torch and
crisp that skin! :)

(Sorry, I'm channeling Tim the Tool Man today, LOL)
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Old 06-12-2009, 10:55 AM   #16
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Originally Posted by ErikC View Post
I also find that salt helps with the crispiness too. Not sure why, but I think it has something to do with drawing the moisture out. Moisture is the enemy of crispiness!
IMO...all or at least most of the fat (and moisture) must rendered for the skin to be crispy!!
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Old 06-12-2009, 11:27 AM   #17
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Originally Posted by Jeni78 View Post
I have half a fryer I want to use before freezer burn sets in. Every time I cook chicken, I get a soft skin, which I do not like and ultimately give to the cats.

How can I get a Crispy skin? The meal I was thinking of is chicken with biscuts and gravy.

Thanks!
Fry it! Here's my method:

Connie's Fried Chickien

Cut whole chicken into individual pieces. I don't recommend pre-cut chickens because the back is included in with the breast meat, making a piece too large to fry properly.

Season chicken pieces liberally with salt and pepper. Prepare a shallow pan of flour (3-4 cups), well-seasoned with more salt and pepper. Prepare a shallow bowl of beaten eggs (about 3) thinned with milk or water to the consistancy of heavy cream.
Pour canola oil into an electric skillet to the depth of 1-1/4" and preheat to 375 degrees. When light goes off, indicating temperature has been reached, coat chicken pieces one at a time, first in flour, then in egg mixture, then in flour again, and add to hot oil.
DO NOT TURN chicken until first side is nicely browned. Then turn, and put lid on ker-slaunch-wise, so chicken will continue browning, but also steam a little. When browned on both sides, remove and let drain on paper towels.
Turn down heat and pour most of the grease out of skillet, leaving about a quarter cup and all the little brown bits in pan. Stir in about 1/2 cups of flour remaining from coating, a little at a time, till a smooth roux is formed. Slowly stir in milk (about 2-3 cups, mixture should be thin), smoothing out any lumps, then turn heat back up to 350 degrees. Cook, stirring, till gravy is of desired consistancy. Taste, re-season with salt and pepper and about 1 tsp sugar.

This chicken will be tender but not greasy, because you've cooked it at a high enough temperature and haven't turned it over and over.

I
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Old 06-12-2009, 12:15 PM   #18
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Well I made my chicken last night, seasoned under and over the skin, butter under and over the skin. 400 for about 45-60 minutes.

The skin was crispy in some place and not in others.

Checked it with a meat thermometer and it was ready to come out, I didn't want to ruin the meat by keeping in it there too long.

I think I maybe used to much butter?
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Old 06-12-2009, 12:25 PM   #19
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...I think I maybe used to much butter?

Could be. All you really need for crisping is a light coating of fat, butter or oil, on the skin surface.
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