Getting Perfectly Crispy Chicken Skin with Baking Powder

Crispy chicken skin is one of life’s greatest culinary pleasures. When done right, it provides a delicious contrast of textures – a shatteringly crunchy exterior that gives way to moist, juicy meat underneath. But achieving that picture-perfect crispiness can be elusive. Many home cooks struggle to replicate the crackly skin of restaurant-quality roast chicken.

Fortunately there’s a simple kitchen trick to help you get there baking powder. This humble leavening agent is the secret to unlocking next-level crispy chicken skin. Here’s how it works and how much to use.

What Does Baking Powder Do?

Baking powder is a chemical leavener that reacts with water and heat to make carbon dioxide bubbles. This causes baked goods to rise. When mixed with the natural moisture in chicken skin, baking powder makes tiny air pockets.

When the chicken is roasted, these air pockets expand, separating the skin from the meat below. This increased surface area allows for greater airflow and evaporation, which dries out and crisps up the skin beautifully.

Additionally, baking powder raises the skin’s pH, allowing proteins to break down more efficiently during cooking. The alkaline environment weakens peptide bonds, making the proteins curl up tighter, squeezing out moisture, and resulting in extra crunch.

How Much Baking Powder for Chicken Skin?

One teaspoon of baking powder and one tablespoon of kosher salt are the best amounts to make chicken skin that is crispy. This much is enough to coat a whole chicken that weighs 3 to 4 pounds or pieces that are about the same size.

For a spatchcocked bird or just chicken thighs or drumsticks, use 1/2 teaspoon baking powder and 2 teaspoons salt. Adjust amounts accordingly for larger or smaller quantities of chicken.

If you use too much baking powder, your skin might taste bitter. The ratio of 1 teaspoon to 1 tablespoon of salt gives the food enough crispiness without changing the flavor.

Applying Baking Powder and Salt

Making baked chicken with crispy skin using baking powder is simple:

1. Combine 1 teaspoon baking powder and 1 tablespoon kosher salt. Add black pepper or other spices as desired.

2. Pat the chicken dry with paper towels. Make sure the skin is as dry as possible.

3. Use your fingers to gently work the baking powder-salt mixture under the skin, covering all areas evenly.

4. Let the chicken rest uncovered in the fridge for at least 12 hours, up to 24 hours. This dry brining process draws out moisture.

5. Roast the chicken according to your preferred recipe, at 350°F to 375°F, until fully cooked.

The resting time is crucial, as the baking powder and salt need sufficient contact with the skin to effectively dehydrate it. Rushing this step leads to disappointingly flabby skin.

Crispy Chicken Skin Success Tips

A few additional pointers will help you achieve the crispiest results:

• Avoid washing raw chicken, which can make the skin soggy. Just pat it thoroughly dry.

• Let the chicken air dry in the fridge uncovered on a wire rack over a baking sheet. This improves air circulation and evaporation.

• Start with room temperature chicken, not straight from the fridge. Cold skin doesn’t crisp up as well.

• Roast the chicken on a wire rack in a rimmed baking sheet. Elevating it allows air to circulate all around.

• Crank up the heat towards the end to 400°F or higher for 5-10 minutes. This helps render excess fat and finalize crisping.

• Resist the urge to baste or brush the chicken with pan juices. Keeping the skin dry is key.

More Uses for Crispy Skin Baking Powder

While roast chicken is the most popular application, baking powder can be used to get deliciously crispy skin on other poultry as well. Try it on:

• Turkey, especially just the legs and wings
• Duck or goose
• Chicken wings or drumsticks

The technique also works great for pork. Sprinkle a baking powder-salt rub on pork belly, pork chops, or roast pork shoulder.

For an extra flavor boost, infuse dried spices, fresh herbs, citrus zest, or garlic into the baking powder-salt mixture. Get creative and enjoy your newfound crispy chicken skin prowess!