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crispy skinned chicken

edited 11:21AM in EggHead Forum
we just bought our egg and cooked a 3 pound chicken and were disappointed because the skin was not crispy and brown/
...........any ideas or suggestions


  • Wise OneWise One Posts: 2,645
    **** and kathy, to get crispy skin, you need to rub it well with some olive oil before placing it on the grill and then kick the temperature up a bit at the end. Be careful because what you want is a higher temp and not flames. If you're cooking at about 325-350 then when the chicken reaches 150 internal take it up to around 450-475 until you get your 165 internal temp.

  • **** and kathy,
    It will be fine. Believe me, it will take you a little while to learn to use the Egg. One thing you can believe, it will do anything and lots more than any gasser. [p]Jerry

  • I agree with Wise One,[p]i cooked a 'beer can' chicken at 325 then opened my lower vent at the end for the last 20 degrees.[p]Chix was just right - but my 'beer resivoir' had run dry, and with the extra heat, got crispy itself (i have a stand with resivoir not a beer can)[p]so if you have one of these, know it'll get crispy, too.[p]also, use soaked wood chips for smoke, it makes the skin very yummy.

  • Mac  in NCMac in NC Posts: 287
    **** and kathy,[p]Dry the outer skin with paper towels and let the chicken sit in the fridge exposed for a couple hours before you oil it up. The skin will continue to release moisture and will take the oil in better. Follow the other advice given here and you will have your crispy skin guaranteed.[p]Mac
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