In search of Crisp Chicken Skin - I'm getting close

[bregent]

Actually I've tried baking soda as well as corn starch on a couple of occasions and we just couldn't eat the skin at all

Not sure if you mistyped, but baking soda will be nasty. You need to use baking powder.
For me it's similar to others:

Sprinkle with salt/baking powder mixture
Air dry in fridge for at least 6 hours
Cook at 400-450F (higher temps for wings, lower for larger parts)

 

[texomakid]

Looks very tasty!

Thanks Mr Hawg!

Not sure if you mistyped, but baking soda will be nasty. You need to use baking powder.
For me it's similar to others:

Sprinkle with salt/baking powder mixture
Air dry in fridge for at least 6 hours
Cook at 400-450F (higher temps for wings, lower for larger parts)

I'm an idiot - I meant baking powder. the can with the Indian on it. I had to borrow it from my wife since I don't use it for anything. The corn starch was her idea and my results on several occasions trying those 2 weren't good but that doesn't mean I won't try it again. Maybe with a little salt and the ratios as have been suggested. There's a lot of good cooks here and many people here and beyond suggest it.

 

[schlotz]

I wasted too much time on this concept, in the end my solution was an indirect positioned smoker tube full of pellets in the gas grill.

 

[dirtsailor2003]

Thanks for the suggestions everyone. Actually I've tried baking soda as well as corn starch on a couple of occasions and we just couldn't eat the skin at all (but the meat was awesome.) I don't keep notes (I know, this is where they would come in so handy) so I'm not sure of my ratio of BS to salt was so I may revisit the baking soda again. It's one of the methods many people swear by. I think what I'm doing now is nothing more than a dry brine based on my research? Applying the salt and letting the chicken set open in the fridge for 24 hours seems to be pretty good. Might just bypass the vegetable oil next time? Hey, it's close just like I did it so I'm not gonna give up and I cook chicken enough I will get more shots at this.

The great thing is the chicken has always been top self so if I ever nail the skin down it will be a big bonus.

Thanks again for your input. I really do read and consider every suggestion.

Keep on cooking.......................

Powder not soda. As mentioned in one of the posts above 3:1 Kosher salt to Baking powder mix. Apply to skin, then air dry uncovered in fridge 8-12 hours. I suppose you could go longer but I have never found that it was necassary. The real key is making sure that the pit is at higher temp, 325°-425° and that there is good air flow. Fuel type is key too. Pellets give off more moisture than charcoal. So you are inducing more moisture during the cook with a pellet grill, so you will need a higher pit temp than if you were using charcoal. The same is true when using propane or natural gas.

 

[texomakid]

I wasted too much time on this concept, in the end my solution was an indirect positioned smoker tube full of pellets in the gas grill.

I've pondered this as well. In the end this may be where I go with this. Good insight - thanks schlotz

Powder not soda. As mentioned in one of the posts above 3:1 Kosher salt to Baking powder mix. Apply to skin, then air dry uncovered in fridge 8-12 hours. I suppose you could go longer but I have never found that it was necassary. The real key is making sure that the pit is at higher temp, 325°-425° and that there is good air flow. Fuel type is key too. Pellets give off more moisture than charcoal. So you are inducing more moisture during the cook with a pellet grill, so you will need a higher pit temp than if you were using charcoal. The same is true when using propane or natural gas.

Several good points here too. I appreciate your input as well. I'm gonna need a note book........