Crispy Chicken Skin

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cookieee

Sous Chef
Joined
Jan 5, 2019
Messages
948
Location
South Florida
Darn, darn, darn, always forget to do this. While browsing through one of my cookbooks, I came across this.

Salt the skin well ahead. If a golden crispy skin is on your list of must-haves for chicken, shower the skin with kosher salt (about 1 tsp. per lb.) at least an hour (and as much as 24 hours) before cooking. Leave the salted chicken uncovered in the refrigerator, allowing the skin to dry out a bit.

Source: Weber's Ultimate Grilling

I know, simple and easy. By typing it up here, I'm hoping it will help me to remember it. lol
 
Seasoning under the skin helps, too, and also seasons the meat. I usually use a Penzeys seasoning blend.

If I'm braising chicken, I often brown the skin side, then remove the skin and broil it in the toaster oven till it's crispy and serve it on the side.
 

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