Hello everyone... I continue to make great tasting juicy chicken, but I'm getting sick of all the skin coming with the first bite..do I need more heat? I tried spritzing and seemed to help crisp it but still pulled... Thanks for any suggestions
That's interesting! Thank you.I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ
I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ
I came across an interesting crispy Chicken recipe the other day. It suggested a Brine and overnight drying in the refer then a play on Chinese Peking Duck...You then dip or pour Boiling Water over the chix for 10-15 second and dry again to form a pellicle! This technique gives Crispy Skin on the duck it has to work on Chicken. I have not tried it yet but my thought is why not combine the steps. Brine, dip in Boiling Water, flavored with whatever, Herbs, Spices, Soy Sauce, Etc. And then go through the overnight drying process. I would think Higher heat, 300+*F Smoke or finishing in a 450*F Oven or Hot Grill is still required but the skin should Crackle when you bite it...JJ