How to get chicken skin crispy?!

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A struggle I have always had! It either comes out like jelly and that makes me gag, or it comes out completely burnt. I have never been able to cook it perfectly where the skin is brown and crispy. I’ve have tried with oil and no oil. Even when I season using honey or mustard as a base it still comes out one way or the other.

I am cooking chicken leg quarters tonight for dinner and would like to know how to get them perfect.

Please let me know your tips and tricks on the best way to cook this and how! I have a ninja multi cooker if this helps as I can air fry. Now sure where I have been going wrong. Thank you

Oven cook 180 with oil on. Never had an issue. I wonder if your oven doesn’t evenly heat?

I never cover mine with foil as it steams it . Just straight in the oven with oil and seasoning.

For thighs I usually take the skin off if doing in a sauce or marinade and then crisp the skins separately (about 20-25 mins)

Means sauce isn't all greasy and nice crispy skins

@Beachbeach it’s a really old cooker and was here when we moved in, it does seem to cook a LOT quicker. I think I usually do it on 200. How long do you do it for and do you coat in oil to the point it’s almost deep fried or just a little brush of oil?

@TyneTeas that’s a good idea! Especially as when I marinade my chicken and the skin is either burnt or still jelly like I tend to just peel it off and throw it away which just takes all the flavour away anyway!
Do you air fry this skins?

I second the poster above. I always take the skin off, put a sprinkle of salt on, place it between two sheets of grease proof paper on a baking tray with another heavy tray on top to weight it down. 20 odd mins at 180 and it’s perfect.

…and also addictive!

Do you make sure the skin is dry when you put the chicken in the oven?

Lemon juice first, then some olive oil, and salt on top.

it does not need to be at nigh fur mist if the cooking but raise the temperature further the final 15 min or so uncovered.

I just cook them in the oven with plenty salt and pepper on both sides and drizzle oil over them. Maybe a tablespoon per two legs? Or more if you like. I like using olive oil.

Then just cook in oven on baking tray for about an hour and a quarter on gas mark 6. Basting once.

The skin always comes out crispy.
I think you just mustn't let it be wet. So maybe dry the skin before adding seasoning.

Be careful with honey on chicken. It can burn very quickly! I do my chicken (wings or thighs) in a hot oven with no oil, just a dry seasoning mix, for about 45 mins.

For a small chicken- 30 mins at absolute full bongos, 240 degrees. Then 20 mins at 140. Sounds mad, works like a dream.

I also think you have to choose between rested meat and great skin (unless you eat the skin while you are waiting for it to rest).

Yes, air fryer if I am cooking the chicken on the hob

If the oven is on anyway I just stick them in there.

I just spread them out flat on a baking tray.(It seems to helps them get crispy if you lift them off the bottom of the tray about half way through and then just put them back down again)

Baking powder, just a tsp in with your dry seasoning. Done this for the first time on drumsticks the other day and they were perfect. Make sure you pat your chicken dry first before seasoning

Dry the skin first (pat with kitchen roll), rub in some oil/butter (I use olive oil), sprinkle of sea salt. High heat to start off, this sets the skin, then turn down to evenly cook the meat. For a whole chicken 30 minutes on 230 degrees then turn it down to 160 for the rest of the time, baste with the oil/juices every 25 minutes. Chicken legs I would probably do on 180 degrees, skin side up in the oven or air fryer but it’s been a while since I last did this so not 100% on that.

I don’t even put oil on, I just make sure they’re dry and season with salt. Cook on 200 (length of time depends if it’s thighs, legs, whole chicken)

I have a 20+ year old Neff oven with a circotherm setting and it does the best roast chicken. No foil, no basting, no nothing.

I roast my chicken in a halogen. Pat the bird with kitchen roll to dry, a light brush with oil, sprinkle with pepper and salt. Place on rack at 175 degrees. BReast side down for half way, turn to breast up. Skin is crispy, detached from the juicy flesh. Delish.

I roast in a massive lidded pot for the first 30-45 minutes, then take the lid off for the last 45. Ideally shove some butter,salt and herbs underneath the skin.

But, and this is key, the actual answer is to peel it off the chicken before you sit the chicken to rest a) so the steam from the chicken doesn't make it go soggy and b) because then if it's not already nice and crispy you can chuck it onto a baking sheet into the still hot oven for a few minutes while the chicken rests and voila, incredibly crispy delicious chicken skin.