2007-01-14 05:29:20 · 6 answers · asked by monapepper 2 in Food & Drink ➔ Cooking & Recipes
As a guess you're either cooking them at too low a temperature or not long enough. Roast chicken legs are a favorite around our house and the skin always comes out crackling crisp.
I like to brine my chicken in a solution of 1/2 cup kosher salt and a half a gallon of water for about two hours. Brining not only seasons the chicken but also helps in getting crisp skin. I dry the legs with paper towels and place them on a lightly oiled broiling pan. I roast them at 400 degrees f for about 45 minutes or until the skin is perfectly crisp. I use a convection oven, so if you use a conventional oven you may want to increase the temp 15 - 25 degrees.
2007-01-14 05:45:33 · answer #1 · answered by Da Answer is 42 2 · 0⤊ 0⤋
I think that one reason is that the chicken is not in oven as long as it is when you roast a whole bird. Make sure you leave space between the chicken legs. If you put them up against each other, it will create steam and then the skin can get crispy. I cook my chicken legs on a broiler pan so the chicken doesn't cook in its drippings, which keeps the bottom part of the skin from getting crispy. I don't know what temperature you use to cook the chicken legs, but I find that 400 degrees for about 45 minutes is good.
2007-01-14 13:38:22 · answer #2 · answered by guyotgirl 3 · 1⤊ 0⤋
The chicken legs are cooking surrounded by their own juices. Elevate the legs above the surface of the pan to let the skin cook cripsier.
2007-01-14 13:37:27 · answer #3 · answered by Anonymous · 0⤊ 0⤋
First what you do is you get you some fresh Vegetable Oil, after seasoning your Chicken, dip or roll it in egg, then you put fresh Flour on it, after that it's best to deep-fry it, "( if you don't have a Deep-Fryer then use a deep pot. )" Let your cooking oil get real hot then drop it in, once in turn flame down to medium, cover it for the first 15 minutes, uncover and fall in love with that aroma. Have fun cooking !!! If you have any more good questions like this one feel free to ask again, GOOD LUCK.
2007-01-14 14:07:55 · answer #4 · answered by Cameo's Kitchen 1 · 0⤊ 0⤋
because you are not cooking it right
if you deepfry it in batter it will be crispy as well
2007-01-14 13:35:50 · answer #5 · answered by Anonymous · 0⤊ 0⤋
this link..
www.corkscrew-balloon.com/02/03/1bkk/14a.html
cooks chicken skin nice..but wif...awww *cry*
2007-01-14 13:35:37 · answer #6 · answered by TenThousandWHY 1 · 0⤊ 0⤋