Secret to getting bite through, crispy skin on Chicken

Chicken, turkey and any other yard birds.

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RoadRunner18
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Secret to getting bite through, crispy skin on Chicken

Postby RoadRunner18 » Sun Apr 11, 2021 8:31 am

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

Postby txsmkmstr » Sun Apr 11, 2021 8:59 am

Deep Fry.......... :cheers:
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Re: Secret to getting bite through, crispy skin on Chicken

Postby dub' » Sun Apr 11, 2021 9:13 am

baking powder in the dredge
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OldUsedParts
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Re: Secret to getting bite through, crispy skin on Chicken

Postby OldUsedParts » Sun Apr 11, 2021 6:13 pm

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. :tup:
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Re: Secret to getting bite through, crispy skin on Chicken

Postby Bockbock » Tue Apr 13, 2021 12:56 pm

A higher temp with olive oil on the skin before your favorite rub.
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bsooner75
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Re: Secret to getting bite through, crispy skin on Chicken

Postby bsooner75 » Tue Apr 13, 2021 7:01 pm

Mayo on the skin is a good option as well but get a good one. I recommend dukes


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spacetrucker
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Re: Secret to getting bite through, crispy skin on Chicken

Postby spacetrucker » Sat Apr 17, 2021 4:15 pm

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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Hj
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Re: Secret to getting bite through, crispy skin on Chicken

Postby Hj » Sat Oct 16, 2021 3:02 am

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.
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