Help with crispy skin chicken

What’s your setup, time and temp for grilling chicken?

Maybe you could try finishing it with the lid open and bottom vent shut.  If you’re cooking it closed the whole time, I think you’re going to need to cook at a prettty high temp to get crisp skin.

Rinse the chicken with water then pat dry.

Gently slide your fingers between skin and meat just enough to give a slight separation.

Place chicken on a cross wire cooling rack, sprinkle with coarse Kosher salt and set in your refrigerator uncovered for at least 12 hours.

Setup - High in dome indirect, no liquid in drip pan, grate temperature @ 300 to 325 degrees.

Works every time. Good luck!

Dekade said:

I cook high in the dome mostly; indirect. Sometimes, low, direct. Temp usually 300 to 325. I cook the chicken in quarters or pieces not whole.

I did some thighs this past week, at felt level, direct, about 400.  Rubbed them generously with Old Bay and Habanero Death Dust.  They sat in the fridge rubbed and uncovered about 90 minutes. Skin side up for 20, flipped for 20, back for 10, then flip again for 10.   Skin was nicely crisp.  I’ll admit, one of the thighs was much smaller than the others, and was definitely overcooked.  I like my chicken well done - you could reduce the time a bit, I’m sure.

Another vote for overnight fridge air-dry.  You can also lightly dust with corn starch before the cook.  Crispy skin every time.  FWIW-

This works for me.

Chicken, Pieces, Southern Fried, Richard Fl.

Have tried everyway that someone posts for crispy fried chicken, corn flakes, flour, cornstarch and a few others. Think I finally hit a grand slam. **********Recently Derby City Egghead posted his version. I stole it with a few modifications. Thanks for the idea Derby City. Had our lurker "Avocado Joe' over for dinner and we played with the recipe.

1. Set large up indirect 375F and had chix pieces on bottom rack and wings on top, used pecan for smoke. Cooked for about 60-70 minutes no turning of poultry.

2. I also used the Kentucky Kernal seasoned flour, but made the mix 50/50 seasoned flour and seasoned Italian bread crumbs. As Derby mentioned he would increase the seasoning which I did with some Pixie Dust. Used a creature called "The Better Breader" which I use when placing rubs on poultry. Around $10-$12.

3. http://www.agrisupply.com/product.asp?pn=55713&cn=5400008&bhcd2=1288791480

4. I cut the chicken into pieces and added 10 wings. Placed in the frig with paper towels between the layers for 5 hours. Changed the paper towels twice. Got very dry. Perfect for Shaking and Baking.

5. Did the whole chix pieces in the flour.bread/seasoning mix. Then added some John Henry Honey Raspberry Rub to the flour and did the wings. Great flavor if you like a little sweet.

Recipe Type: Main Dish, Poultry

Source
Source: BGE Forum, Richard Fl, 2010/10/04**
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=993397&catid=1

Author Notes
Darby's original post.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=991900&catid=1