Crispy Chicken Skin?

Mole351 · May 2012

So I've cooked a couple of spatchcock chickens and was able to get a good skin texture with olive oil and cooking skin side down for a bit. Is it possible to get a similar texture/taste using the sittin chicken or vertical chicken roaster?

I have a lbge, and in the instance I have good amount of company I don't have enough space to do 3 spatchcock birds...

stike · May 2012

i dry the skin overnight in the fridge, and go about 250 until the chicken is done. cuppla few hours. skin has been crispier lately that way

NecessaryIndulg · May 2012

stike mentioned... also lightly dust with cornstarch.

DIXIEDOG · May 2012

The last 15 minutes of my cook I fire the heat up to 500 degrees...skin is great that way.

Richard Fl · May 2012

This method works for me for crispy!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=993397&catid=1

boatbum · May 2012

+1. Uncovered in fridge overnight.

Z_Eggineer · May 2012

Firing up at the end and drying in the fridge overnight both work.

I have a question: what if you took tongs and put the pretty-much-cooked-chicken (150 F?) ONLY with the skin side in fryer oil at 350 F? or I know some comp teams fry it separately.

Crispy Chicken Skin?

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