how to get crispy chicken skin?

Mayberry

I know the best method for chicken skin is to allow the skin to dry in the refrigerator. however, today, I'm short on time and hope to find a shortcut that works. does anyone know of a trick that does not hurt the taste of the chicken that will allow the skin to get crispy shortly after washing and drying? I can't stand soggy chicken skin!

SMITTYtheSMOKER

I like to cook my bird pieces direct at 400 degrees on a raised grid.  High heat helps.

500

You could try wiggling your fingers under the skin to pull it off the meat, then air dry.  That could allow more air space between meat and skin to allow for more crispiness.  Light coat of vegetable oil before grilling.  I do raised direct about 375.  Maybe direct higher heat at the end to crisp it up.  Kinda a reverse sear.  Final breast temp 160, legs and thighs 180-185.

Brisket_Fanatic

I like to pull the skin off and scrape the excess fat off the backside of the skin, then out it back on. It's a little work but bite through skin every time

Botch

This is actually done for Peking Duck:

 

Botch

I'd also read of using a bicycle tire pump with basketball inflation needle to "pop" the skin away from the meat, but couldn't find a pic…