How do you bake chicken with crispy or firm skin?

Question

I can be inconsistent when it comes to baking chicken sometimes. I hate it when I bake chicken wings and the skin remains somewhat soft and fatty-like, despite the fact that its baked thoroughly and seasoned/flavored well.

How do you firm or crisp the skin when baking chicken?

please keep in mind that I am referring to crispy BAKED/BROILED chicken and not fried or breaded chicken.

Answer 1

How to Bake Chicken



Difficulty: Easy

You can bake chicken whole or in pieces and season it any way you like. No matter which baked chicken recipe you use, it's best to leave the skin on, even when baking chicken breasts, to protect the meat from drying out.

Things You'll Need
1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken, whole or cut up
Salt and freshly ground black pepper
Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
Olive oil
Marinade (optional)
Steps
Preheat the oven to 350 degrees F.
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.
Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows).

Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.

Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.
Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.
Let a whole chicken rest for 10 minutes before carving.

Tips & Warnings
Experiment by rubbing the raw chicken with different dry seasonings, from international seasoning mixes to your own blends.
Squeeze a lemon over the chicken (and inside the cavity of a whole chicken) before you cook it.
Try an easy glaze - equal parts melted butter, apricot jam and white wine - applied for the last 30 minutes of cooking.
Be sure to carefully clean everything that the raw chicken touches to avoid contamination.
Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.

Answer 2

Try frying it in oil. Here's the Popeye's chicken recipe: Ingredients 1 frying chicken, with skin cut up 6 cups vegetable oil 2 tablespoons white pepper 1 teaspoon cayenne pepper 2/3 cup all-purpose flour 2 teaspoons paprika 1 tablespoon salt 3 eggs Directions Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

Answer 3

Season the pieces of chicken with a little salt, black pepper, Season All and parsley flakes, place in heavy pan (cast iron is best), do not oil pan or chicken, bake in a 350'F oven uncovered for about an hour or until tender. The chicken is golden brown and crispy.

Answer 4

My family complains about the underside of roast chicken not being crispy, so right before I'm ready to serve, I flip it over on the rack and set the broil to high to crisp the underside. Try this with your wings. Good luck!

Answer 5

well are we talking about a whole chicken here or just the wings???? when i broil a whole chicken i stick butter in between the skin and the meat and then i bake it @ 325.......and i baste it with honey and butter while baking then just before it is done i swiitch my oven to broil to kind of bake the skin.........taste wonderful

Answer 6

Shake and bake is what I always use. It's good, it's fast. It has always came out crispy. Not a big mess because it's in a bag.

Answer 7

If you are baking chicken parts try this
Wash and pat dry parts
roll in mayonnaise
roll in corn flake crumbs and bake in shallow baking dish till done.
You can make your own crumbs by smashing cereal you can also season the crumbs to taste Good Luck

Answer 8

turn your oven hotter and baste with the juices or melted butter as your baking it i usually bake at 400 or higher basting helps with the browning and crispness