Am I a Failure?

[bregent]

I agree, high temps, fridge dry skin, and additionally baking powder, will give you great crispy skin. But it sounds like the OP is asking for delicate, competition style bite-though skin. sonofasmoker, can you confirm exactly what you're looking for?

 

[sonofasmoker]

You are correct Bregent. Low and slow bite through skin without scrapping. I know its possible, seen it done. I can never get the results though.

 

[bregent]

You are correct Bregent. Low and slow bite through skin without scrapping. I know its possible, seen it done. I can never get the results though.

Yeah, I'm not sure as I usually shoot for crispy. I think most comp chicken is cooked in a bath of parkay or some other type of fat which helps to render the fat under the skin and keep it from getting rubbery.