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Chicken skin cracklins question

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    Chicken skin cracklins question

    I'm smoking some chicken breasts tomorrow, so I'm going to try this too. The problem -- Meathead's article says to do them at 325 degrees, and then under "method," he says 225 degrees. Which is it? If it's 325, I can put them in with the chicken breasts; if it's 225, I'll do them in the oven or frying pad methods. I asked this question on the recipe page, but I'm trying to get an answer soon enough to cook them tomorrow!

    #2
    I would say 325 because skin requires a higher temp to crisp up

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    • dprice
      dprice commented
      Editing a comment
      Thanks. Meathead confirmed that at the recipe page.

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