My 'quick' attempt to get crispy chicken skin took 3 hours and a ruined pan

I followed a dozen online tips about drying, scoring, and high heat, but it just steamed and tore. Anyone have a foolproof method that doesn't involve a whole afternoon?

2 comments

2 Comments

the_cameron5d ago

Honestly you are overcomplicating it. Skip the scoring and forget about the oven. Just use a heavy pan on medium heat with a little oil and press the skin side down. Leave it alone for like ten minutes until it releases on its own. That constant contact is what makes it perfectly crispy every single time. It takes patience but not three hours.

the_morgan4d ago

That part about constant contact making it crispy every time is so true. I've tried all the fancy methods and they never work as well as just leaving it alone in the pan. The waiting is the hardest part but you're right, it's just patience, not a whole project. I burned so many pieces trying to flip them early before I learned to just walk away. Your way is the only one that gives me that crackling skin without fail.