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Re: Crispy chicken skin

Junior Egger

Posts: 32
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Posted by: beerco on 2007/08/29 16:16:06  

In Reply to: Crispy chicken skin posted by Vinny on 2007/08/29 14:16:02

Vinny,

I've found that lightly oiling the skin seems to do the trick. Last couple times I've made thighs+legs I've done this cooked direct at 350 for an internal temp of around 180 and the skin has been perfect.

I haven't done a spachcocked chicken with the oiled skin yet but would think the same thing would work. I have done several without oiling and the skin comes out tough. (BTW I don't go over 160o for the breast)

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