Crispy Chicken Skin!

[cgrover60]

Just a quick shout out to fzxdoc for her technique of spiking the rub with baking powder to help crisp chicken skin. I didn't have time to brine overnight but went ahead and gave it a go with chicken uncovered in the fridge with PBC all purpose rub / backing powder mix for just at 2 hours. Ran the PBC up to 400 and then cooked the pieces with the rebars out at around 375 with no wood added just to change it up a bit. Pulled the pieces at 160 and the results were SPECTACULAR. Actual hard crunch crispy skin and juicy tasty chicken that friends could not believe had not been smoked. Well done Kathryn but do tell - physics or magic?

[Huskee]

Woo hoo! Congrats. Hard crispy chicken skin is awesome. I've attained it, even with wet brining and using water in my SNS reservoir, by cooking at 375+ as well, w/o baking soda. (Dr. Blonder recommends baking soda, by the way, since the powder can contain cornstarch and cream of tartar also, the latter being acidic and you actually want the alkaline properties of the soda to help with the skin crisping. FWIW.)

Wish you had some pics to make me drool!

[cgrover60]

Sorry Huskee - chicken disappeared before I could get a pic.

[fzxdoc]

Just a quick shout out to fzxdoc for her technique of spiking the rub with baking powder to help crisp chicken skin. I didn't have time to brine overnight but went ahead and gave it a go with chicken uncovered in the fridge with PBC all purpose rub / backing powder mix for just at 2 hours. Ran the PBC up to 400 and then cooked the pieces with the rebars out at around 375 with no wood added just to change it up a bit. Pulled the pieces at 160 and the results were SPECTACULAR. Actual hard crunch crispy skin and juicy tasty chicken that friends could not believe had not been smoked. Well done Kathryn but do tell - physics or magic?

Maybe a little of both? .

Its great to hear that your chicken turned out so well, cgrover60 . Most likely your friends will be hinting around now, trying to find out when your next chicken cook is and figuring out how to wrangle an invite.

Kathryn