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Thread: What is the secret to getting good, crispy chicken skins? page 2

  1. #11
    peppermint's Avatar
    peppermint is offline Member
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    When I cook chicken I usually just buy thighs, remove the skin, and bake on top of whatever vegetables coated in butter, then fry the skins in a pan and cut them up small to use like bacon bits.

  2. #12
    aliphian's Avatar
    aliphian is offline Senior Member
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    Quote Originally Posted by peppermint View Post
    When I cook chicken I usually just buy thighs, remove the skin, and bake on top of whatever vegetables coated in butter, then fry the skins in a pan and cut them up small to use like bacon bits.
    I need to try that!

  3. #13
    Sandra in BC's Avatar
    Sandra in BC is offline Senior Member
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    Quote Originally Posted by drjoyous View Post
    If you're talking whole chicken--Preheat the oven to 450, pop the chicken in with your salt and pepper and spices, let it cook at that high heat for about 20 minutes, then turn down to 350 until it's done. i sometimes have to turn it back up at the end, depending on the wateriness of that particular bird. But i find that the high hot heat at the beginning sears in the juices and ultimately crisps up the skin.
    Me? I don't like chicken (!) but everyone loves the ones i make!
    THIS, and to clarify, the bird must be uncovered. You need the heat at the beginning. And a dry heat is better. You won't get crispy skin in a slow cooker or with the lid on.
    Sandra
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