Getting Extra Crispy Skin On Oven Baked Chicken
You probably always heard the same advice over the years "if you want to lose weight, eat lean meats like chicken but make sure to take the skin off!" Well, not on keto! We love our chicken skin. Except I only love it when it's super crispy.
I had recently run into a couple people that just couldn't get the skin to properly crisp when making chicken, so I figured I'd share my never-fail process. Just typing this is making my mouth water!
This will work for any cut of chicken whether it be the thighs, breasts, etc. but our local meat market recently had a sale on chicken legs so I stocked up the freezer. The legs, with the thighs attached are great for the keto diet since it's all dark meat and fits well with many people's protein and fat macros.
To start, you'll want to separate the skin from the meat. You don't want to completely remove it, but get your fingers between the skin and the meat and lift it off. Pat it all dry with paper towel, getting the paper towel under the chicken skin to soak up as much moisture as possible. The key to getting really crispy skin is to reduce the amount of moisture in the skin before baking.
To reduce moisture even further, put the chicken on a couple pieces of paper towel, uncovered in the fridge for about 2 hours before baking. the paper towel will absorb the liquid it releases in the fridge. During that time, you'll see the skin start to look drier.
I like to season my chicken with a mix of herbs and spices, usually a mixture of garlic powder, paprika, oregano or summer savoury, and salt and pepper. Put your seasonings in a bowl and add a couple tablespoons of olive oil and mix together. Using your hand, rub it all over the chicken and under the skin.
These chicken legs were baked at 425F for 35 minutes. Always check your meat with a thermometer though to ensure it's cooked though. I always eat the skin first, taking it off the chicken in one piece like a chip. It never fails to get nice and crispy.
1 lb chicken pieces
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1 tsp oregano or summer savoury
1 tsp black pepper
2 tbsp olive oil
Run your fingers under the chicken skin to separate it from the flesh.
Pat each chicken piece down with paper towel, getting the paper towel under the skin to remove any moisture.
Put the chicken on paper towel on a plate and refrigerate uncovered for 2 hours.
Combine oil and spices in a bowl then rub over chicken pieces, getting under the skin.
Bake at 425F until internal temperature reaches 165F and skin is golden and crispy.
If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!