Do you have any tips/recipes for making the crust of the baked chicken crispy and brown?

Answer 1

this is the best recipe i ever found 10 years ago in bon apetite magazine for oven baked fried chicken. rub the chicken peices (skin on or off) with roasted garlic. dip into beaten egg white. then cover it in a bread crumb mixture (bread crumbs, tbsp of olive oil, mixture of your favorite dried herbs...i have also placed paprika in it). place on a baking sheet and bake. the secret to making it crispy is a spray bottle of water. spray the chicken every 10 minutes with a light mist. the spraying of warter and turning it makes the bread crumb crisp up. it really works and the roasted garlic gives it an incredible flavour. everyone loves this recipe.

Answer 2

To assure crispy, well-browned skin when baking chicken, always roast the bird on a rack. This allows the hot air in the oven to evenly circulate around the chicken. Another tip is to start the baking process in a hot (450F) oven for the first 10 minutes and then reduce the temperature (325F) for the rest of the cooking. This seals in the juices and makes for a moist chicken.

Answer 3

you're able to desire to persist with a recipe for a pie crust. mixture blending flour, milk, salt etc... will basically make paste. Pie Crust: 3 cups flour 2-3 tbsp sugar a million tsp salt a million heaping shrink veggie shortening nicely chiiled a million cup ice chilly water mixture the flour, salt and sugar. shrink interior the shortening until pea sized, slowy upload the water a dribble at a a time until pulls jointly.The upload in basic terms a sprinkle greater. Wrap in seran wrap and put in the refrigerator a minimum of a million hour, or in one day. Now listed here are my innovations for procuring a appropriate crust: in case you have a clean glass pie dish use that that's the final. i will help you be attentive to why later. cover the full to pie foil for suitable to the 1st a million/2 of the baking time. look on the backside of the pie pan. in case you will see the backside crust beginning as much as brown then it's time to take the precise foil off. whether that is not any longer yet turning brown then go away the foil on longer. * in case you haven't any longer have been given a clean pie pan then basically flow a sprint longer than 0.5 way or attempt to peek via usuing a butter knife and gently pulling the crust faraway from the part, it does not continuously artwork yet now and returned does. Ater the backside starts to teach brown the unver the precise of the pie and bake until the precise os golden brown. This helps to evade a soggy slimy backside crust. you're able to might desire to re-wrap basically the perimeters of the pie in the event that they are attending to dark and the middle remains pasty white, so shop the foil waiting.

Answer 4

there are several ways . Are you cooking a whole chicken ? if so , wash/rinse it under cold water thouroughly ( inside & out ) dont forget to take out anything extra in body cavity ( leaving skin on the bird ) .pat dry with paper towels What I have always done is put chicken on backing sheet , use enough oil ( I use olive oil , but canola or vegetable works too )to coat the chicken on the outside ( dont overdue it ) then I add salt & pepper .....and put into already heated oven @ 400 .(once you put bird in oven , lower temperature to 375) depending on size of bird . it may take 30 - 45 minutes . you know the bird is done when you poke the chicken and the juices that comes out of it are clear . Good Luck

Answer 5

this is the best way i have found. first heat the oven to 450. rinse and pat dry the chicken. loosen the skin from the meat and place several pats of cold butter under the skin. drizzle some melted butter over the top of the skin and season with salt and pepper. place in oven for 1o minutes then lower heat to 350. continue roasting until done. allow the chicken to rest for 10 minutes before cutting.

Answer 6

try adding bread crumbs to it. like in chicken parmigiana.

or you could add olive oil to it, and make sure it browns on the bottom before turning it over to bake the other side.
put it on parchment paper, i've learned through experience that for some reason it becomes more crispy.

Answer 7

You can dip the chicken in melted butter and then roll it in mashed potato flakes, then bake.

Another good flavor is to dip in melted butter and then roll in crushed Sugar Frosted Flakes. Adds a slightly sweet taste that's delicious.

Answer 8

it sounds kind of weird, but it works. We always rub the skin of the chicken with mayonnaise.

Answer 9

you can sprinkle a chicken/vegetable oxo cube over, or oil and 5 spice it...or salt and pepper it.

Answer 10

add some butter to the skin that can help ,good luck!