YouTube channel "FudeHouse" knows that crispy skin is the key to the most delicious chicken — so the guys took on a side-by-side kitchen experiment to test out their brilliant technique.
Most chefs will agree that when it comes to achieving crispy, crunchy chicken skin, moisture is the enemy. Luckily, there are a few steps you can take to dry out your chicken's skin: salt, cold air, and the secret ingredient… boiling water. Yup!
First, sprinkle salt on the chicken, then go uncovered into the fridge so it can sit in the cold, dry moisture. After two hours of sitting in the fridge, pour boiling water over the raw chicken. Wipe off any excess moisture, then pop the chicken into the oven. 40 minutes later, you can see the chicken on the left (the piece that was doused in scalding water) is noticeably crispier than the chicken on the right. FudeHouse says that scalding the skin is really common in Asian cuisine.
I had no idea about this cooking hack, but I can’t wait to try it! Please enjoy, and SHARE this helpful tip with your friends on Facebook!
