crisping chicken skin

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Smoking Fanatic
Original poster
Feb 3, 2006
Delray Beach, Florida
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?

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.
I don't have any issues getting a crisp skin with normal spritzing....but truth one here eats the skin except the dog.

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 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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