{"id":5254,"date":"2024-09-16T08:53:36","date_gmt":"2024-09-15T22:53:36","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=5254"},"modified":"2024-09-16T09:02:11","modified_gmt":"2024-09-15T23:02:11","slug":"crispy-skin-chicken-thighs","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/poultry-dinner\/crispy-skin-chicken-thighs\/","title":{"rendered":"Crispy Skin Chicken Thighs"},"content":{"rendered":"\n

Getting a perfect piece of Crispy Skin Chicken can be a challenging task, but it doesn\u2019t need to be anymore. This recipe of ours has been perfected over years (actually, more like decades) of enjoying skin-on Chicken and cooking it in so many ways to achieve optimal crispiness. There are a few easy techniques we\u2019ll share with you in this recipe to produce the most amazing tasting Crispy Skin Chicken Thighs that you can prepare for dinner tonight!

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As with all proteins, the key to achieving a crispy skin is removing moisture<\/h2>\n\n\n\n

If you have excess moisture in the skin when you go to cook it, you\u2019ll find it very difficult to get the skin crispy. The key to success is trying to extract as much of that moisture from the skin before you start cooking it. Less moisture means the skin has no ability to stay hydrated, therefore becoming crispy!

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Depending on the type of protein you are cooking there are several ways to remove moisture. For Salmon we scrape off the excess moisture with the back of a knife. With Pork and Duck, we like to refrigerate the protein for 2 \u2013 3 days exposed to the dry, cold air before cooking. For Chicken Thighs, it\u2019s a little different, and way easier

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It’s all about removing as much moisture as possible from the skin before cooking it<\/figcaption><\/figure>\n<\/div>\n\n\n
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