Why did my chicken skin came out papery and dry?
I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus seared) instead they came out like this:
The skin was dry, thin as paper, and it had an unpleasant texture of of ash. It raised 2 questions:
- How to prevent ashy, dry paper texture skin from forming.
- Why does it happen?
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How do you fix rubbery chicken skin?
Slow smoked, at a low temperature, the skin can become tough and rubbery. The only surefire method to get a good, bite-through skin is to cook the chicken at a higher temperature for part of the cooking time.What dries out chicken skin?
Low heat + smoke = rubbery and tough skin. I do a lot of barbecue, and I never find any compelling reasons to do chicken low and slow, unless I want to make pulled chicken, at which point the skin is useless to me anyway. I prefer to make chicken in the 325f range, as it turns out much better skin at that temperature.Chickens Molting Or Something Else? 9 REASONS Chickens LOSE Feathers And What To Do About It!
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Images: Thibault Luycx, Lukas, Alan Cabello, Polina Tankilevitch