Cooking chicken - how do you get the skin to be crispy?
By lazeebee
@lazeebee (5461)
Malaysia
June 18, 2008 11:41am CST
Can anyone advise me how to cook chicken, if I want the chicken skin to be crispy? Not frying though..I'd like to use the electric oven. We've tried baking, grilling, roasting... but still fail to get crispy skin.
2 responses
@fluffnflowers (1594)
• United States
18 Jun 08
What I do to get the skin crispy, in our oven, is to put the chicken (with skin) in a pan. Then I coat the skin in oil and whatever herbs or flavorings I want and cover the entire pan with foil. About 3/4 of the way through the cooking time, I take off the foil and let it cook for the rest of the recommended cook time. I usually up the temperature for the last 5-10 minutes of the cooking time and move the pan up a rack (that depends on your oven, of course). If it's not crispy, by then, I'll put on the broiler and watch it carefully.
@foodwithme (242)
• India
20 Jun 08
It is important to fry the chicken at the right temperature. In some recipe even an addition of rice flour would help make the chicken crisp while frying. guess some of the videos here would provide you tips on how to get it right and enjoy your chicken. www.http://ifood.tv/network/chicken/recipes
1 person likes this
@foodwithme (242)
• India
20 Jun 08
Sorry for the mistake in the link
http://www.ifood.tv/network/chicken/recipes
I am sure you would enjoy the fried chicken recipes here.
1 person likes this
@fluffnflowers (1594)
• United States
20 Jun 08
If you read the original post or mine, at all, you'd have noticed that the recipes and techniques requested were NOT for fried chicken but for oven baked chicken.
1 person likes this
@nehenderson (140)
• United States
21 Jun 08
I love oven baked chicken with a crispy skin. I have found that if I place the pieces skin side up, spray the skin with cooking spray, either olive oil or butter flavored, then sprinkle my herbs and seasonings on it and spray it a second time then bake uncovered at 375 degrees it will usually come out crispy. When it is nice and browned a golden brown color serve it then because if it cools the skin will not stay crisp.
