To effectively dry chicken, especially for achieving crispy skin during cooking, the best method is to air-dry it in the refrigerator.
Here's a breakdown of the process:
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Preparation: Remove the chicken from its packaging. Pat it dry thoroughly with paper towels. This removes surface moisture.
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Air-Drying in the Refrigerator:
- Place the chicken on a wire rack set over a baking sheet or platter. The rack allows air to circulate around the entire chicken.
- Leave the chicken uncovered in the refrigerator for several hours or, ideally, overnight. The cold, dry air in the refrigerator will draw out moisture from the skin, resulting in a drier surface. The longer it sits, the better the results.
- For optimal crispiness, consider drying it for 12-24 hours.
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Why this works: Air circulation wicks away surface moisture. Refrigeration temperatures slow bacterial growth, making it safe to dry the chicken.
Drying the chicken in this manner allows for better browning and crisping during cooking. Avoid drying at room temperature for extended periods due to safety concerns.
