Finally...Crispy Chicken Skin From MAK!

darita · 09-09-2018, 08:07 PM

I really don't want to sound like I'm tooting my own horn here. My aim by posting this is to share it with all the pellet poopers who have had issues getting great skin from their pellet smokers.
I've been looking for the secret of crispy chicken skin from my pellet smoker for all the years I've had pellet grills. I've asked for it on all the pellet forums and several have replied, but few even eat the skin, so I've had my doubts. I'm a skin lover, so this was the holy grail for me.
I ran across this method while on yet another web search for crispy skin. Apparently, it's an old Asian trick and since I'm an old Asian, it made sense to me. I also found a site on the science of crispy skin, that bolstered the method. And yes...I repeated 3 times. So here goes...

-Spatch the chicken, dry with paper towels, season, then put in fridge uncovered for several hours.
-Right before placing the chicken on the smoker, pour boiling water over the skin and make sure that the skin is shrinking up and looking more transparent than normal, but don't over do it and cook the meat. A single pot works for me.
-Now, towel dry and reseason, then give a lite spray of Pam over the skin.
-Place in smoker at 375* till breast is 170*.
For my MAK, 375* is the perfect temp to get the oil to fry and skin to render. In my Primo, 330* seems to do it, although I'll have to do more experimentation to find out for sure.
The science behind it all, from what I've read, is that the boiling water aligns the protein strands in the skin, allowing the fat to more easily render. The more tender skin then fries and becomes crispy. I've repeated this method 3 times and each time, the skin has been crispy and the breast meat is juicy.
I'd love for some of you to try this method and let me know if it works for you as well as it works for me.
Thanks for looking...by the way, in the pic, notice the skin was so crispy it was cracking...

Hoss · 09-09-2018, 08:10 PM

Worth a try.Sounds reasonable to me. Your chicken looks SUPERB.

kevinstaggs · 09-09-2018, 08:17 PM

That’s totally new to me. Can’t wait to try it.

Sent from my iPad using Tapatalk Pro

EyeBurnEverything · 09-09-2018, 08:23 PM

If you want really crispy skin spatch it, then put into a large enough container filled at least 1/2 inch with kosher salt and put spatched chicken skin side down in the fridge overnight. Then rinse off the skin, or use your boiled water if you want. Once its rinsed pat dry and season with your rub of choice and cook as you like. You will have a crispy slightly salty skin.

darita · 09-09-2018, 08:34 PM

Quote:

Originally Posted by EyeBurnEverything

If you want really crispy skin spatch it, then put into a large enough container filled at least 1/2 inch with kosher salt and put spatched chicken skin side down in the fridge overnight. Then rinse off the skin, or use your boiled water if you want. Once its rinsed pat dry and season with your rub of choice and cook as you like. You will have a crispy slightly salty skin.

Really no need. The few hours dry brine and boiling water does it. Trying to keep it simple enough to buy the chicken in the morning and serve it up for an early Sunday dinner. It really does work.

Joshw · 09-09-2018, 09:07 PM

Or you guys can just buy Yoders, because I've never had a problem with crispy skin.

darita · 09-09-2018, 09:17 PM

Quote:

Originally Posted by Joshw

Or you guys can just buy Yoders, because I've never had a problem with crispy skin.

thanks for the tip.

EyeBurnEverything · 09-09-2018, 09:24 PM

Quote:

Originally Posted by darita

Really no need. The few hours dry brine and boiling water does it. Trying to keep it simple enough to buy the chicken in the morning and serve it up for an early Sunday dinner. It really does work.

Well, i usually wet brine overnight with all my chicken. But i usually cold smoke then use my Rotisserie which always turns out 10x better then cooking in any of my smokers.

Joshw · 09-09-2018, 09:24 PM

Quote:

Originally Posted by darita

thanks for the tip.

You're welcome

I know that came off snarky, but it just seems like a lot of effort to get crispy skin. I hear a lot of good things about Maks, but seriously, if I had to dip my chicken in hot water to get crispy skin, that would be a deal breaker.

sleebus.jones · 09-10-2018, 07:55 AM

FWIW, if you just oil the skin, you will at a minimum get bite-through skin every time. I'm intrigued by the boiling water trick...will have to give that a shot.

mattmountz94 · 09-10-2018, 08:20 AM

Quote:

Originally Posted by Joshw

Or you guys can just buy Yoders, because I've never had a problem with crispy skin.

You must of gotten the special yoder. Mine certainly produces the worst skin i ever had. I don't mind though as i much prefer chicken over some good hot coals.

Joshw · 09-10-2018, 09:30 AM

Quote:

Originally Posted by mattmountz94

You must of gotten the special yoder. Mine certainly produces the worst skin i ever had. I don't mind though as i much prefer chicken over some good hot coals.

What temp are you cooking at? You need high heat. I like 400. I add a smoke tube to add some extra smoke, because it is a quick cook. It is as good as my weber kettle, and my choice for cooking chicken.

rderdc · 09-10-2018, 10:59 AM

Thanks for the tip. I love when the skin is crispy. With my pellet smoker it's usually rubbery. Definitely going to try this.

bigdog10 · 09-10-2018, 11:57 AM

Thanks I have tryed everything in my pellet pooper always rubbery. gotto try this method out..

Mike in Roseville · 09-10-2018, 12:06 PM

Looks good!

I’ve done a few tricks to get crispy skin, but have never heard of the water.

Thanks for sharing!

09-09-2018, 08:07 PM	#1
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Finally...Crispy Chicken Skin From MAK! I really don't want to sound like I'm tooting my own horn here. My aim by posting this is to share it with all the pellet poopers who have had issues getting great skin from their pellet smokers. I've been looking for the secret of crispy chicken skin from my pellet smoker for all the years I've had pellet grills. I've asked for it on all the pellet forums and several have replied, but few even eat the skin, so I've had my doubts. I'm a skin lover, so this was the holy grail for me. I ran across this method while on yet another web search for crispy skin. Apparently, it's an old Asian trick and since I'm an old Asian, it made sense to me. I also found a site on the science of crispy skin, that bolstered the method. And yes...I repeated 3 times. So here goes... -Spatch the chicken, dry with paper towels, season, then put in fridge uncovered for several hours. -Right before placing the chicken on the smoker, pour boiling water over the skin and make sure that the skin is shrinking up and looking more transparent than normal, but don't over do it and cook the meat. A single pot works for me. -Now, towel dry and reseason, then give a lite spray of Pam over the skin. -Place in smoker at 375* till breast is 170. For my MAK, 375 is the perfect temp to get the oil to fry and skin to render. In my Primo, 330* seems to do it, although I'll have to do more experimentation to find out for sure. The science behind it all, from what I've read, is that the boiling water aligns the protein strands in the skin, allowing the fat to more easily render. The more tender skin then fries and becomes crispy. I've repeated this method 3 times and each time, the skin has been crispy and the breast meat is juicy. I'd love for some of you to try this method and let me know if it works for you as well as it works for me. Thanks for looking...by the way, in the pic, notice the skin was so crispy it was cracking... __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

09-09-2018, 08:17 PM	#3
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	That’s totally new to me. Can’t wait to try it. Sent from my iPad using Tapatalk Pro __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

09-10-2018, 07:55 AM	#10
sleebus.jones is One Chatty Farker Join Date: 09-12-16 Location: Fulshear, TX Name/Nickname : sleebs	FWIW, if you just oil the skin, you will at a minimum get bite-through skin every time. I'm intrigued by the boiling water trick...will have to give that a shot. __________________ -=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] \| GMG Davy Crockett WiFi \| GMG Jim Bowie WiFi \| [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] \| Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url]

09-10-2018, 10:59 AM	#13
rderdc Found some matches. Join Date: 07-20-18 Location: Martinez, California Name/Nickname : Dan	Thanks for the tip. I love when the skin is crispy. With my pellet smoker it's usually rubbery. Definitely going to try this. __________________ Rub the Grub! Weber Kettle 18", Brinkmann Smoker,and GMG Davy Crockett Pellet

09-09-2018, 08:10 PM	#2
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Worth a try.Sounds reasonable to me. Your chicken looks SUPERB.

09-09-2018, 08:23 PM	#4
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	If you want really crispy skin spatch it, then put into a large enough container filled at least 1/2 inch with kosher salt and put spatched chicken skin side down in the fridge overnight. Then rinse off the skin, or use your boiled water if you want. Once its rinsed pat dry and season with your rub of choice and cook as you like. You will have a crispy slightly salty skin.

09-09-2018, 09:07 PM	#6
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	Or you guys can just buy Yoders, because I've never had a problem with crispy skin.

09-10-2018, 11:57 AM	#14
bigdog10 Full Fledged Farker Join Date: 09-23-16 Location: Frankfort New York	Thanks I have tryed everything in my pellet pooper always rubbery. gotto try this method out..

09-10-2018, 12:06 PM	#15
Mike in Roseville Babbling Farker Join Date: 08-31-18 Location: Location, Location. Name/Nickname : Mike	Looks good! I’ve done a few tricks to get crispy skin, but have never heard of the water. Thanks for sharing!