Testing 11 Foolproof Ways for Crispy BBQ Chicken Skin
What's the best way to get crispy chicken skin? I'm testing 11 popular methods to find out.
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@bbqexperiments
Noone wants rubbery chicken skin – but what's the best way to avoid it? There are dozens of techniques, from pre-boiling and dry brining to using corn starch, baking powder, duck fat and olive oil. These methods are effective because they either dry out the skin or render the fat underneath the skin: The two obstacles that prevent chicken skin from crisping.
So, I tested a few other methods that could theoretically do a good job of achieving these outcomes, including using a sous vide, blowing superhot 700-degree air, as well as a cold air blow using a hairdryer to see which method gave us the crispiest skin.
Question
What experiment would you like us to run next on the channel?
Equipment I use in this video:
Weber Grill: https://amzn.to/3IgFDu0
Sous vide: https://amzn.to/3xzhBZc
Looftlighter: https://amzn.to/43XEce3
Meater: https://amzn.to/3SW2aRF
Meat shears: https://amzn.to/3TYpTBv
Black nitrile gloves: https://amzn.to/3vPfpfu
Heat gloves: https://amzn.to/49xPN5w
Boning knife: https://amzn.to/4aPdsP9
About BBQ Experiments
Hey 👋 I'm Marcus and each week I run an experiment testing something BBQ-related to help you level up your BBQ knowledge. From busting BBQ myths and using my background in data science to decipher optimal ways to hit the juicy, tender and flavourful trifecta, this show is unapologetically for the nerds of BBQ.
This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money). Some of the links in the description may contain affiliate links, which means if you buy something we receive a commission which helps fund my butcher's mortgage.
🍿 WATCH NEXT
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#bbqexperiments #bbq #barbecue
Subscribe for a weekly BBQ experiment
@bbqexperiments
Noone wants rubbery chicken skin – but what's the best way to avoid it? There are dozens of techniques, from pre-boiling and dry brining to using corn starch, baking powder, duck fat and olive oil. These methods are effective because they either dry out the skin or render the fat underneath the skin: The two obstacles that prevent chicken skin from crisping.
So, I tested a few other methods that could theoretically do a good job of achieving these outcomes, including using a sous vide, blowing superhot 700-degree air, as well as a cold air blow using a hairdryer to see which method gave us the crispiest skin.
Question
What experiment would you like us to run next on the channel?
Equipment I use in this video:
Weber Grill: https://amzn.to/3IgFDu0
Sous vide: https://amzn.to/3xzhBZc
Looftlighter: https://amzn.to/43XEce3
Meater: https://amzn.to/3SW2aRF
Meat shears: https://amzn.to/3TYpTBv
Black nitrile gloves: https://amzn.to/3vPfpfu
Heat gloves: https://amzn.to/49xPN5w
Boning knife: https://amzn.to/4aPdsP9
About BBQ Experiments
Hey 👋 I'm Marcus and each week I run an experiment testing something BBQ-related to help you level up your BBQ knowledge. From busting BBQ myths and using my background in data science to decipher optimal ways to hit the juicy, tender and flavourful trifecta, this show is unapologetically for the nerds of BBQ.
This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money). Some of the links in the description may contain affiliate links, which means if you buy something we receive a commission which helps fund my butcher's mortgage.
🍿 WATCH NEXT
I tasted chicken smoked on 6 woods - ...
I Tried 16 Grill Cleaning Methods to ...
Lump Charcoal vs Briquettes: 7-WAY TEST
#bbqexperiments #bbq #barbecue
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