Crispy golden chicken skin is one of life’s greatest culinary pleasures. That satisfying crunch when you bite into a perfectly roasted chicken thigh or the crackle of a chicken wing fresh out of the oven is pure food heaven. But achieving that ideal crispy texture can be frustratingly elusive. We’ve all had experiences of soggy, rubbery chicken skin that ends up in the trash rather than on our plates.
So, how do you always get crispy chicken skin? After a lot of testing and research, I’ve found a few key steps that will make sure you always get the crispiest chicken skin you’ve ever had.
Start with Dry Skin
Moisture is the enemy of crispy chicken skin. For the skin to get crispy and browned in the oven it needs to be as dry as possible. Here are some tips to ensure your chicken skin is moisture-free before cooking
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Pat the chicken pieces very thoroughly with paper towels. Get into all the nooks and crannies.
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Leave the chicken pieces uncovered in the fridge for at least an hour before cooking, preferably overnight. The cool air of the fridge will help dehydrate the skin.
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Avoid washing the chicken, as this will add moisture. If you do rinse the chicken, pat it very dry afterwards.
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Make sure any marinades or rubs are worked under the skin rather than just on the surface, to avoid creating a moisture barrier.
Loosen and Separate the Skin
The skin can get tangled and stuck to itself when chicken pieces are squished together. This prevents the skin from cooking evenly and crisping properly. Before cooking the chicken, loosen and separate the skin from the meat around the thighs, breasts, and drumsticks with your fingers.
You can also use the wooden spoon handle to gently push between the skin and the meat to separate the two. Make a small pocket of air under the skin. This will help it cook crispy.
Sprinkle with Baking Powder
Here’s a secret weapon that’s guaranteed to take your chicken skin crispiness game to the next level – baking powder. Simply combine baking powder with salt and sprinkle it all over the chicken skin before cooking. The baking powder raises the pH level of the skin, allowing it to brown faster. It also reacts with the chicken’s natural juices to form tiny bubbles under the skin, creating a larger surface area for getting super crispy.
I like to use a ratio of about 1 teaspoon baking powder to 1 tablespoon of salt. Massage the mixture into the skin, getting it into every crack and crevice. Let the chicken sit for at least 30 minutes before cooking for optimal crisping power.
Start and Finish with High Heat
Cooking your chicken at a high temperature is crucial for crisping up the skin. Start by heating your oven to at least 400°F – 450°F is ideal. Place the chicken pieces skin-side up on a rack over a baking sheet to allow the air to circulate completely around each piece for even crisping.
If you want to get a jump start on crisping the skin, heat up a skillet with a bit of oil over medium-high heat. Sear the chicken skin-side down for 3-5 minutes until golden. Then flip and transfer the chicken to the hot oven to finish cooking through.
The high heat at the beginning and end of cooking will ensure a shatteringly crispy skin. Avoid the temptation to turn down the heat, as lower temperatures will lead to flabby skin.
Let It Rest Uncovered
This last step is crucial. As soon as your chicken is done cooking, transfer it to a cutting board or platter. Let it rest for at least 5 minutes before slicing into it. Do not cover the chicken, or the steam will turn that crispy skin soggy in minutes.
By leaving it out in the open, the skin stays crispy and the juices move around in the meat. The wait is worth it because the meat is juicy and flavorful, and the skin is as crispy as it can be.
Extra Tips for Maximizing Crispiness
Follow these additional tips for getting the crispiest skin every time:
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Dry brine the chicken overnight before cooking. Simply salt the chicken generously and refrigerate uncovered.
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Avoid basting or brushing the chicken skin with sauce or oil, as this can make it soggy.
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Pat off any moisture that accumulates during resting time.
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Use a sharp knife or kitchen shears for clean cuts through the skin.
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Eat the chicken as soon as it’s rested, before the steam softens the skin.
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Store leftovers in the fridge without covering the skin, so it stays crispy.
With the right techniques, getting shatteringly crispy chicken skin at home is totally doable. Next time you roast a chicken or make baked wings, try out these tips for your best crackling, crunchiest results yet. That first bite will make all your effort so rewarding. Now get cooking and crunch away!
How I Tested Methods To Get Crispy Chicken Skin
Here are the four methods I tested:
- Dry the bird with paper towels, then roast
- Rub with baking powder mixture
- Air-dry for 24 hours
- Air-dry and baste during roasting
To ensure accurate results, I applied a few standards to all the chickens. First, all the chickens were between five to six pounds. Two were from the supermarket, and two were from a farmer down the street from my house. All chickens were trussed and set on the counter to come up to room temp for 30 minutes before I popped them in the oven.
I cared most about the color and crispness of the skin for this test, so I didn’t worry about how the chicken tasted until the very end, when I added herbs or stuffed the cavity. However, I still wanted the chicken to taste good, so except for Chicken No. I added 2 teaspoons of kosher salt, 1 teaspoon of freshly cracked pepper, and 1/2 teaspoon of dried thyme to each one (see below).
A sheet pan with parchment paper on the bottom and a wire cooling rack on top was used to roast all the birds. This lets air flow under and around the chicken, like when you roast a turkey in a roasting pan with a rack inside. I roasted the chickens on the second lowest rack in the oven and used Ina Garten’s recommendation for cooking time: 1 hour and 30 minutes at 425°F for each bird.
The Rundown
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Chicken No. 1: The Quick Pat Down
This first chicken served as my control. It required the least amount of effort and still provided some level of crisp skin. I simply patted this chicken dry with paper towels, then rubbed it with two tablespoons of olive oil on the outside of the skin, under the skin, and inside the cavity of the bird. I combined the salt, pepper, and thyme together then rubbed the spice blend in all the same places.
The result after roasting was lightly golden, slightly crisp skin. Basically, consider this bird the “I don’t have any time, but it’s cool, I can still pull off dinner” bird. You aren’t going to win any awards for this one, but it still gets the job done.
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Chicken No. 2: Baking Powder Rub
This was a technique I pulled from Serious Eats, and the author swears by using baking powder to achieve a super crispy chicken.
This chicken was rubbed down in a mixture of 1 tablespoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of cracked pepper, then left uncovered in the fridge for 18 hours.
This chicken definitely had some crackling skin, but some parts looked a bit leathery and the color was actually lighter than the first bird. The meat was tender and flavorful, but there was a very slight, subtle metallic flavor from the baking powder.
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Chicken No. 3: The 24-Hour Chill
I left Bird Number 3 uncovered in the fridge to air-dry for 24 hours, following the technique espoused by Thomas Keller and several other chefs. Then, I used the same combination of oil, salt, pepper and thyme I used for Chicken Number 1 to season and assist crisping the skin just before putting it in the oven.
This attempt yielded a beautiful golden color and nice, crispy skin. The flavor of this bird was the best of those Id tested so far. The meat was tender and not dry, but trying to season the bird under the skin after air drying proved difficult. More on that later.
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Chicken No. 4: Because I’m All About that Baste, about that Baste.
To baste or not to baste, that is the question! My editor and I both read various accounts debating the merits of basting, so we felt it was worth the time to put this method to the test.
I prepared Chicken Number 4 exactly as I prepared Chicken Number 3. The only difference was that I basted the chicken during roasting using the pan drippings. I don’t even have a proper baster, I just used a large spoon to scoop up and drizzle that chicken in all the fat it was working so hard to burn off.
I didn’t want this one to win because I don’t like things that require more work, but Grandma knew what she was doing. I basted the chicken every 20 minutes during the 1 1/2 hour roasting time, and it was gorgeous.
This bird had a deep brown color, and the skin was nice and crisp. It was the obvious winner.
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Chicken No. 5: Bonus Bird!
I now knew that air-drying and basting created a beautiful bird, but trying to season a bird under the skin after drying it for 24 hours wasn’t the easiest. I took the time to test one more chicken, this time seasoning it before air-drying instead of after.
For Bird Number 5, I created a paste of salt, pepper, thyme and one tablespoon of olive oil, and rubbed it on top of and underneath the skin. Then I left it uncovered in the fridge to dry for 24 hours. Just before roasting, I rubbed the outside of the skin with 1 tablespoon of olive oil. I then basted it every 20 minutes as it cooked.
The result was a chicken that was easy to season, had deep richly colored, crisp skin, and tender flavorful meat. Visually, it looked exactly the same as Bird Number 4, but the flavor was much better.
Super Quick Video Tips: How to Make Shatteringly Crisp Chicken Skin
FAQ
How to make skin extra crispy?
In fact, I use it literally every single time I cook skin-on chicken, turkey, duck, or goose. For the crispiest, crackliest bites of fatty, salty skin, sprinkle some baking powder on top. This works whether you’re cooking one thigh, a plate of wings, or a whole bird.
Why does chicken skin get crispy?
Maillard Reaction: When chicken skin is fried, the high heat sets off the Maillard reaction. This is a chemical reaction between reducing sugars and amino acids that gives the skin a golden brown color and complex flavors. Crispiness : The frying process renders the fat in the skin, making it crispy. Seasoning : Fried chicken is of.