The secret to nailing perfectly crispy chicken skin every time:
Photo: Kelsey Hansen; Food Styling: Adam Hickman; Prop Styling: Sarah-Elizabeth Cleveland
Life is too short to rely solely on boneless, skinless chicken breast for a protein fix, and that is a fact. That’s why we’re not afraid to admit that we are no strangers to a good skin-on chicken thigh or drumstick. However, there’s a caveat to this lifestyle—if that skin around around said chicken leg or quarter is not crispy like a GD potato chip, then we’re simply uninterested. There we said it, and.
First things first—you have to make sure that the chicken skin is patted as dry as a bone. Not to go all Bill Nye on you, but what we’re more or less doing here is carrying out the most effectivethat we possibly can. AKA, dry poultry plus high temperatures along with the right combination of proteins and fats produce that uber-desirable crispy, golden skin with succulent meat inside. So, in order to get your chicken ADAP , use paper towels to blot it.
An absolute must is NOT touching the chicken once it’s on the skillet. You’ll either rip the skin prematurely or become too impatient and flip your chicken before it has reached its full, crispy potential . That means letting it sit there for anywhere from 10-15 minutes, depending on the size of your chicken.
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