crisping chicken skin

Discussion in 'Poultry' started by bluefrog, Jun 29, 2007.

  1. I remember a disscussion a while back about how to get the skin to crisp up on chicken. Someone reported that they had heard that dusting the skin lightly with corn starch would cause it to crisp up in a slow smoke. Did anyone ever try this? And if so did it work?

    Scott
     
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Don't know about cornstrarch. I raise my smoker temp to about 265 when the chicken hits about 165-170 and that crisps it up pretty good. I try not to spritz it the last 15-20 minutes either.
     
  3. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    I don't have any issues getting a crisp skin with normal spritzing....but truth is.....no one here eats the skin except the dog. [​IMG]

    Once I pull a Butt-Chicken from the smoker.....I strip the skin first thing before pulling the meat from it.

    If I want crispy skin chicken, I'll just fry up a mess.....JMO
     
  4. devolutionist

    devolutionist Meat Mopper

    I've got 8 of 'em to smoke on the 4th - I'll keep that in mind...
     
  5. flash

    flash Smoking Guru OTBS Member

    i feel the same way. Skin is really not good for you anyway. Sure is hard to lay off it when I do Rotisserie chicken though [​IMG]
     

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