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The Secret to Crispy Chicken Skin

Do you love crispy skin on a chicken or turkey? I know I certainly do! If my wife would let me I might just eat it all without letting anyone else have any…. One of the worst ways to to ruin a chicken dinner is by having flabby chicken skin, in my opinion. But – never fear! There is one thing we can do that will help make our chicken skin crispy and delicious, especially in the oven.

To make the magic happen just rub some oil on it before you season it, that’s it! It dosn’t really matter what kind. I prefer a good quality olive oil, but it does not matter much. Do you have avocado oil on hand? That works too! You could even use your spray oil if you really didn’t want to get your hands dirty and that was all you had, though it would not be my first choice due to usually having additives that are questionable

That truly is it! This won’t fix really bad cooking, but for many applications this is really going to help everything be crispier.

If you like recipes, here are the exact instructions for what we do:

2 lbs chicken pieces (drums or thighs work best – or we usually just cut up a whole chicken)

2 Tblsp oil (olive is delicious, but avocado works great too)

salt and pepper to taste

Take a rimmed baking sheet, cover in foil, and place wire racks (like cooling racks) on it. We use two cooling racks and they overlap some in the middle.**place your chicken pieces skin side down, drizzle the oil and sprinkle the salt and pepper, rub it evenly in with your hands (you can use a pastry brush if you don’t want to get your hands dirty). Flip chicken and repeat. Place in the oven at 450 for 20 min – temp – different pieces may take longer, so pop them back in for another 5-10 min if necessary. This is also delicious on the grill with some zucchini and onion slices! The chicken should come out dark golden brown, crunchy, and salty – almost like fried!

**(If you want some veggies, the absolute BEST way to cook them is by putting them underneath the wire racks, so now is the time to slip in your sliced onions, carrots, celery, maybe some lemon slices, acorn squash, slices of cauliflower or potato, or anything else that fits! The veg will come out soft, deliciously chicken flavored, and rich and creamy from all the chicken fat. If you’re using a pastured bird, this is a very good quality fat to consume, so don’t let it go to waste!)

Many cooking techniques are fairly basic, it just requires some thought and time applying them. Do you use oil on your chicken to make the skin crisp? Do you do something else? Let us know in the comments below or let us known on social media!

Make it a tasty day,

Chris