Chicken Moist Skin Crisp

Former Member

The best tip I have run into is to rub down chicken w/olive oil, Salt, pepper and garlic powder (lots) the night before. Cover with plastic wrap and place in fridge. Cook at 225 until internal temp hits 175, let stand for 10 min and serve.
Moist, crisp and Great.

PS. Apple wood works best for me!!!

I have a FEC 100 and just ordered a Amerique.

4/24/108:30 AM

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cal 2Member

Sweet!!!

But I just a newbie so I have to ask more questions.

175* in breast or inner thigh? It seems that on my cs020 I need to cook at 300* and then still can't get crispy skin, not that I eat it.

But I'd be interested in crispy skin.Thanks.

4/24/1010:19 AM

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Former Member

Glad you had success, but most comments, I'd say if it worked for you, it's the exception, not the rule.

I see a lot of comments about skin, I'd say 99% of them complain about skin cooked at 225. It just can't get crisp, even with the oil at that temp, in a CS (too humid).

4/25/107:16 AM

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Former Member

quote:
Originally posted by cal:
Sweet!!!

But I just a newbie so I have to ask more questions.

175* in breast or inner thigh? It seems that on my cs020 I need to cook at 300* and then still can't get crispy skin, not that I eat it.

But I'd be interested in crispy skin.Thanks.

4/25/109:05 PM

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