Chicken skin experiment

[pa42phigh]

I tried an experiment while in search of good edible chicken skin in my mes 40.
Cooked at 275
I used 4 tbsp of rub and 4tsp of baking powder. Sprinkled rub on at 7:00 am, let set in refrigerator till 4:00 pm then smoked .
Didn’t work the skin was dryer but still really inedible

 

[charswifterie]

I just throw the skin in the deep fryer till it's crisp. Or in a skillet, for waht it's worth. I love the crunchy salty eating part.

 

[pa42phigh]

I just throw the skin in the deep fryer till it's crisp. Or in a skillet, for waht it's worth. I love the crunchy salty eating part.

If it’s wings I throw them in my air fryer to crisp.A whole chicken won’t fit.. this was just an experiment after I saw a post about baking powder.

 

[chilerelleno]

You really need to use straight salt and baking powder in a 1:3 or 1:4 ratio.
Perhaps not enough salt in your rub?
Put other seasonings/rub on before smoking.

And let the skin air dry 12+ hours, 24hrs or longer is better.

People say 250°-275° is good, but I do mine at 350°-375°.

 

[chopsaw]

I've had good luck with baking powder , but I put it on the skin and rub around to cover . Then season on top of that . Don't be shy with the salt . I don't use a rub , just salt and pepper over the baking powder .

 

[bregent]

I've had good luck with baking powder

Same here. I run at 350F for whole bird, 425 for wings. I don't think you'll get much crispness at 275.

 

[gmc2003]

I gave up long ago on low-n-slow when smoking poultry and trying to achieve crispy skin. When doing any type of poultry I go with high heat(greater then 325*). For my family and I poultry takes on smoke rather quickly so it doesn't make any sense to us to cook at 225* when we can achieve the same results at the higher temps.

Chris.

 

[SonnyE]

Well, that bird sure looks fine.
Sorry it didn't quite work out.

I don't do it often, but I liked smoking for a bit (1 or 2 hours), then air frying to get that crispy, tasty, skin.