Poultry What is the secret to getting bite through, crispy skin on Chicken

[RoadRunner18]

What do you do to get bite through, crispy skin on your chicken?
* Chicken Preparation?
* Seasoning/Rub?
* Cook Temperature?
* Cook Timelines?
* Sauce?

 

[Slimpicker]

EVO on the skin and high temps at the end of the cook, like 375 or more is what some here have been getting good results with.

 

[Murphy's Law]

You can salt it and leave uncovered overnight in the fridge. This will draw out some of the moisture. I have also basted with butter toward the end of the cook.

And high heat at the end as said before is absolutely necessary!

 

[RoadRunner18]

I'll try 375 on my next chicken cook.

 

[Puertex]

EVO on the skin and high temps at the end of the cook, like 375 or more is what some here have been getting good results with.

What is EVO? Thanks !

 

[RustyJake]

What is EVO? Thanks !

Extra Virgin olive oil

 

[Timmy]

I also understand peanut oil works very well. It is on my list to try.

 

[Puertex]

Extra Virgin olive oil

Thanks !

 

[PriceMP5]

Did a whole chicken yesterday, spatchcocked it, then dabbed it with a paper towel to dry it a bit. Some EVO as a binder for the rub and grilled the whole way at 375. Crispy skin and a delicious bird

 

[Olds442]

you may have better results coating the chicken parts in egg whites rather than EVOO, prior to coating with your favorite panko/bread crumb mix.

my baked "fried" chicken is my staple, egg whites is the key to a nice crunchy skin texture. (no yolk, i've tried, it messes it up.)

cooking temp for legs/thighs, parts is 375f, so set the traeger to 385f.

you shouldn't need to flip them half way through, but you can for a more even crispyness. you may want to rotate pieces from left to right, as the exhaust side of the traeger tends to have a little more heat than the other. just my experience so far.

boneless thighs and bone in legs typically take me around 35-45 minutes if cooked from thawed and aren't super huge pieces.

good luck!

 

[YYCRed]

I'll try 375 on my next chicken cook.

I probably don't do what the pros do, but I just wipe the chicken with paper towel, put whatever rub I want on it, and let it sit for about 30 minutes before putting it on the grill. The temperature is the key. If you go below about 300, you'll have rubbery skin.

 

[mikeytee]

I buy thighs in the package from Kroger and skin them myself. My cardiologist told me to not eat the skin, it will clog my arteries and bring me to an early death. To be honest, I don't miss it unless it is fried chicken. I use the same rub on the chicken as I use on brisket. Cook in the weber with a smoker tube around 300 degrees, when the inside hits about 150-160 I put it on a cookie sheet, cover with foil and put in the oven at 200 degrees for about an hour or so. The meat falls off the bone and it's delicious.