A simple trick for the crispy chicken skin

I am happy about crispy food textures and crispy chicken skin is one of my favorites. After enjoying it in one of my favorite restaurants on site for years, I finally found the secret behind this crispy splendor. All you need is salt and some patience to get this violent, crispy chicken skin at home.

Start with salt

Moisture is the enemy when it comes to achieving a crispy texture. Therefore, the goal is to find ways to remove it. The best and easiest way to achieve this is from “Dry Brining” The chicken. In dry brining, a heavy salt coating is applied to the skin of the chicken and then lend the salt time for its magic. “The salt pulls moisture from the skin and delivers moisture deeply,” says Matt Moore, author of Butcher on the block.

Every salt works, but Moore recommends Kosher because it has a nice rough textureit makes it easier to spread, spread and adhere. You need about 1 teaspoon of kosher salt per pound of chicken. If you prefer fine salt, use half as much by volume.

The process

Moore recommends salt your chicken at least an hour in advance if you use chicken pieces and ideally 24 hours if you work with a whole bird. For the best results, he suggests spreading the salt over the chicken and if necessary to rub into all columns. Next, put the skin on a rust on a sheet metal pan in front of the fridge.

If you leave it uncovered, he suggests that “the refrigerator is an incredibly dry environment that also helps to pull moisture off the skin.” Hold the bird on the lower shelf with a distance between it and other foods. Clean the surfaces as soon as you remove the bird and before recharging the refrigerator.

Ready to cook

As soon as you have dried your chicken, it’s time to cook it. Resist the urge to rinse the salt (This will undo all your progress when drying out the skin) and instead take it properly to the heat. Moore recommends the pan to get the ultra-crispy chicken skin.

Heat the oil in a large pan, add the chicken skin down and let it cook until golden brown and crispy over medium heat, then turn over and cook until the inner temperature 155 f (you want to transfer bone-in-chicken pieces and entire birds to a 425-Foden to go through cooking). Let the chicken rest for five minutes before enjoying the crispy chicken skin of your dreams.