Baked poultry is a classic choice for get-togethers, parties and lazy weekends in front of the TV. But how do you get them to be perfectly crispy on the outside and juicy on the inside? We reveal the secret of the best crispy poultry that you will never get tired of!
The key to perfect crispiness
The most important step to achieve crispiness is drying the poultry. The skin must be really dry, so first dry the poultry thoroughly with paper towels. If you have the time, you can even leave them in the fridge for a few hours to further evaporate the moisture. The next secret ingredient is baking powder – yes, you read that right! The baking powder will ensure that the skin becomes wonderfully crispy during baking.
In addition to baking powder, there is also corn starch excellent for achieving crispness in roasted poultry. Both work in slightly different ways, so it's good to know when to use one or the other.
Cornstarch is known for creating a thin, smooth and very crispy coating. It works by absorbing moisture from the skin, which helps to brown and crisp faster. Since cornstarch doesn't affect the flavor of the chicken, it's a great choice if you want a subtler, more tender crispy layer.
Baking powder, on the other hand, creates a thicker, more "clumpy" wrapper, which is even crispier. In addition, it contains ingredients that absorb moisture from the skin and accelerate browning, allowing for an extremely crispy texture. Be careful not to use too much, as baking powder in larger quantities can leave a slightly bitter aftertaste.
If you want to achieve an optimal result, you can combine the two - for example, in a ratio of two parts cornstarch to one part baking powder. This combination will create a perfect crispness while preserving the juiciness of the meat. Regardless of the choice, the key is to dry the poultry well before roasting and grill it to allow for air circulation and even crispiness.
The process of roasting poultry
- Preparation: Heat the oven to 120°C. Divide the poultry into “drumettes” and “wingettes” if you did not buy them already cut.
- Drying: Dry the poultry with paper towels. You can leave them in the refrigerator for another hour or so to dry out further
- Baking powder and spices: In a large bowl, coat the poultry with baking powder (be sure to use baking powder, not baking soda!) and salt. You can add garlic powder, paprika, pepper or other popular spices for extra flavor.
- Baking: Arrange the poultry on a grid, which you place over a baking sheet lined with aluminum foil, so that the excess fat drains away. Bake them on the lower rack for 30 minutes, then increase the temperature to 220°C and bake for another 40-50 minutes, until they become golden brown and crispy. To achieve the right crispness, the key is a combination of low temperature, so that the fat is slowly extracted from the skin, and high temperature for the final browned effect
- Service: When you take the chicken out of the oven, let it stand for a few minutes. You can then coat them with your favorite sauce, such as classic Buffalo, BBQ, or serve them as they are - believe me, they are amazing on their own.
Make these poultry your new recipe for winning family dinners or football game parties! Once you try them, you will understand why the secret is in the simple steps - but above all in the baking powder.
