Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Baking powder on poultry skin

RRPRRP Posts: 13,082
Just a week ago egger smokesniffer started a thread about whether to use corn starch or not on chicken. There were a few replies pro and con. Personally I have dusted chicken pieces and parts now and then with mix results. I was just reading the Oct/Nov 2013 issue of Cook's Country mag which is a sister publication to Cook's Illustrated. In an article entitled " the best baked chicken wings" they discuss the use - not of corn starch, but baking powder as being a secret ingredient to crispy chicken skin, calling for a liberal dusting for the crispest (baked) chicken wings. I will be glad to add their explanation of why if someone asks for it.
Dunlap, IL


Sign In or Register to comment.