What do you do to get bite through, crispy skin on your chicken?
* Chicken Preparation?
* Seasoning/Rub?
* Cook Temperature?
* Cook Timelines?
* Sauce?
Secret to getting bite through, crispy skin on Chicken
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Re: Secret to getting bite through, crispy skin on Chicken
Deep Fry..........
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Re: Secret to getting bite through, crispy skin on Chicken
baking powder in the dredge
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Re: Secret to getting bite through, crispy skin on Chicken
I like what this Gentleman has to offer on this subject.
https://www.youtube.com/watch?v=GD5ZVMq6oSY
Good Luck and let us know what you come up with.
https://www.youtube.com/watch?v=GD5ZVMq6oSY
Good Luck and let us know what you come up with.
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Re: Secret to getting bite through, crispy skin on Chicken
A higher temp with olive oil on the skin before your favorite rub.
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Re: Secret to getting bite through, crispy skin on Chicken
Mayo on the skin is a good option as well but get a good one. I recommend dukes
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Re: Secret to getting bite through, crispy skin on Chicken
300 to 350 degrees on the cooking for 15 to 20 minutes prior to removing from the fire; so cook until about 155 or 160 internal for the dark meat, then crank the heat up to crisp the skin for about 15 to 20 minutes and completion of the cook while achieving the correct internal temperature; Just me and my method. I am sure others have different methods. I do not sauce but can, the overall method would change significantly if sauce were entered into the equation.
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Good Cue to ya..
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Good Cue to ya..
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Re: Secret to getting bite through, crispy skin on Chicken
Skin on chicken has ~
Fat .... we all know ñ that makes more moisture.
Boil the chicken parts about 5 minutes to remove some of the grease in the skin ..pat them dry and place them on a plate in the refrigerator, "uncovered" about 4 hrs. or over night, then season them as you like ñ grill slowly to about 172⁰ to 182⁰ internal. Crispy and juicy.
Fat .... we all know ñ that makes more moisture.
Boil the chicken parts about 5 minutes to remove some of the grease in the skin ..pat them dry and place them on a plate in the refrigerator, "uncovered" about 4 hrs. or over night, then season them as you like ñ grill slowly to about 172⁰ to 182⁰ internal. Crispy and juicy.
A mistake is sometimes a great creation
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