Crispy Chicken Skin: The 2 Rules That Matter
Updated: February 4, 2026
Dry skin + patience. Two rules that turn skin from rubbery to shatter-crisp.
Fun fact
Steam is the enemy of crisp. Moisture must evaporate before browning starts.
Rules
- Pat dry and salt early
- Start skin-side down and don’t move it for 6–8 minutes
Shortcut
If you have time: salt and air-dry uncovered in the fridge for 2–12 hours.