Crispy Chicken Skin Technique with Roasted Curried Cauliflower
Crispy Chicken with Roasted Curried Cauliflower
Crispy chicken skin is often hard to obtain, the reason, not using the correct techniques to crisp up the skin. No problem, after today you’ll know the tips and tricks and techniques outlined here today. The content here is the honest Chef>To>You=Answers. Ok, let’s begin.
~Chefs Tips to Crispy Chicken Skin~
- Always start with very dry chicken skin Use a paper towel to get the chicken skin very dry. Another tip would be to clean your chicken by rinsing it off under cold water. Pat the skin very dry and place the chicken on a roasting rack. Then place the roasting rack into your refrigerator to “Air Chill” for a few hours uncovered. The cold air dries out the chicken skin forcing it to tighten up around the pieces of chicken.
- The technique for Crispy Chicken with Roasted Curried Cauliflower
First 1) Dry the chicken skin. Second 2) Season the chicken with minced garlic, salt & pepper, olive oil and a pinch of your favorite curry powder. Measurements on the recipe card below.
- Cooking the chicken to crispy goodness takes one key ingredient, patience’s. Oh, and a great skillet, I strongly suggest using cast-iron.Heat level, I want you to think on a number scale of 1-to-10, please put your stove heat to 5. The BIG tip to crispy chicken skin on the stove top is slowly rendering the fat away from the skin. This cannot be done quickly. Even when you fry chicken the skin fat does not render. Oh wait, I actually do know how to do that, and I’m going to share it with you now. ✅
- How to Get Bite Through Chicken Skin. This is what winning BBQ teams all do for the chicken category. At least the ones that know what they’re doing. There is a layer of white fat between the chicken meat and the underneath side of the chicken skin. There are two options for maximum crispiness and handling the fat layer.
- First Option/BBQ Competition Way: You can pull the chicken skin back way from the meat, yet keeping one of the skin edges still attached to the chicken. <Like opening up the hood of a car> Using a sharp knife, you want to scrape the white soft layer of fat off and lay the skin back over the piece of chicken. This allows the skin to become bite-through. Meaning when you take a bite all the skin does not fall off and a bite mark remains. Technique best to use would be low-and-slow cooking method, like smoking chicken on the BBQ pit. Smoking chicken…
- Second option: Great technique for fried chicken wings…Place the chicken on a sheet tray and roast them in the oven on medium/low heat for a while and allow the fat to begin rendering. Then pull the chicken out of the oven. Season, flour and fry. This technique will blow your socks off. Love fried chicken? Here’s my Southern Fried Chicken Recipe > Click ME
Now – The Super-Secret Method to Extra Crispy Skin
Just kidding, no secret, only secret to those that don’t know 😉 – The secret is using restaurant quality technique that couldn’t be easier to do at home.
The answer is “Dry Brine”. Dry brine is when you force osmosis without the use of added water. The transmission of fluids between cellular walls. In this case we will force osmosis , done by using salt, and a ton of it. But please do not get grossed out. The salt will be rinsed off completely. What dry brining is doing to the skin is flavoring it and curing it with salt. The result will be tight crispy skin. You can add items like lemon or orange rind peels, fresh sprigs of thyme, peppercorns, etc. You can go overnight in the refrigerator, I would say at the longest 8 hours. Too much of a good thing, backfires. If you do go too long the salt will destroy the skin texture and moisture.
Chef Tip: Chicken is one of the few foods that can take a lot of salt and ends up not tasting salty. Not very many proteins that applies too.
HERE: Few other techniques for Crispy chicken skin
- low to medium heat – oil bath, dip chicken in and out of hot oil, the skin will tighten. You can use any of these techniques with the others list above ⬆️ for extra crispy chicken skin, Go experient…
- You can remove the chicken skin and shallow or deep fry it for a crispy garnish for nice plating and additional texture on the plate. I suggest salting the skin and doing a dry brine on it for at least an hour.
- You can roast a chicken 70% of the way, then finish the cooking by deep frying. Similar to deep frying a turkey. I wouldn’t suggest this due to the extra trouble. But, hey, it’s still another way and some people really enjoy the texture.
Have you ever learned how to Truss a Chicken Properly? Well, come check out my Demo below. Super easy and the professional way to do it.
Crispy Chicken Thighs with Roasted Curry Cauliflower
- Skillet - Suggest Cast-Iron
- Oven Cookie Sheet
- 4 pieces Chicken Thighs
- 1 tbsp Olive Oil
- 1 tbsp Minced Garlic
- 1 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Curry Powder
- 1 head Cauliflower
- 2 tsp Curry Powder
- 2 tsp Sea Salt
- 2 tbsp Olive Oil
- Optional: Place the chicken in a plastic bag with 1 tbsp of salt and water for a quick wet brine. Adds flavor and moisture. #brining
- Inspect the chicken pieces for extra fat hanging on and cut it off. Think of shaping the chicken pieces to look nice. Place the chicken into a bowl and add all of the ingredients. Stir everything together well. You could use a plastic bag. Set this to the side while we prepare the cauliflower.
- Rinse the cauliflower off under cold water and pat dry
- Using a large knife, like a Chef knife. Cut the cauliflower in half going all the way through the stem. Start your cut from the top of the cauliflower down through the base/stem.
- The base of cauliflower has many larger stem pieces. Cut the cauliflower into florets. Bit size pieces will do the job.
- Season the cauliflower at this point and try to cover most of the cauliflower. You do not need to cover 100%
- Arrange the cauliflower on the cookie sheet with the flat edges down. This will help create a nice roasted presentation.
- Roast @ 375 degress for 25 to 35 minutes
Cooking Crispy Chicken Thighs
- Starting with a cold cast-iron skillet, add the chicken and turn on your stove's heat to medium heat. Placing the chicken thighs in the pan, try to not overcrowd.TIP: When placing each piece of chicken in the pan. Wipe any pieces of garlic off the skin side. This will help ensure no burning of garlic. The garlic did its job flavoring while you prepared the cauliflower and will remain on the non-skin side.
- The skillet will come up to temperture slowly. You'll start to hear the chicken skin start to sing to you by making a soft frying sound. This is your key to your heat level. You do not want the chicken to be talking too loud. This process is to be done slowly and render out the skin's fat.
- You'll cook the chicken 70% of the way on the skin side. Once you like the crispiness of the skin, turn the chicken over in the pan then place the skillet into the oven with the cauliflower. @ 375 degrees until cooked.
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