Crispy Chicken Skin: Smoking Secrets Revealed

Smoking chicken in an electric smoker is a great way to infuse it with a punchy flavour, but the low and slow cooking method can often result in rubbery skin. To get that crispy texture, there are several techniques you can use. Firstly, dry out the chicken by patting it with paper towels and placing it on a wire rack in the fridge for an hour or overnight. Then, before cooking, coat the chicken with a dry rub of salt, baking powder, and any herbs or spices. During cooking, avoid spritzing the chicken and aim for temperatures between 275°F and 350°F to render the fat in the skin. Finish by allowing the chicken to rest for 10 minutes, and you'll be rewarded with tender meat and a crispy skin.

Characteristics and Values Table

Dry the chicken thoroughly before cooking

Achieving crispy chicken skin in an electric smoker requires the removal of moisture from the chicken skin. One way to do this is to dry brine the chicken. This involves salting the meat a day ahead and leaving it uncovered on a wire rack in the fridge overnight. The dry brine draws out moisture from the chicken, drying the surface and allowing the skin to absorb smoke better and form a better crust.

Another way to dry the chicken is to pat it dry with paper towels before placing it on a wire rack set inside a baking sheet or tray. This setup ensures that the chicken does not sit in its juices while drying out and allows for air circulation, further aiding in drying out the skin.

Additionally, it is important to avoid wrapping the chicken in aluminium foil. While this technique may work for other meats, it creates an enclosed environment that traps moisture, resulting in soft and rubbery chicken skin. Instead, opt for a dry rub to add flavour without introducing additional moisture.

Finally, some people suggest air-drying the chicken pieces in the refrigerator while the smoker is heating up. This allows the chicken to continue drying and can lead to crispier skin.

Use a dry brine

Dry brining is a crucial step to achieving crispy chicken skin when smoking with an electric smoker. It helps to remove excess moisture from the chicken, allowing the skin to dry out and crisp up during the smoking process. Here's a step-by-step guide on how to use a dry brine:

Step 1: Prepare the Chicken

Start by thawing the chicken completely. Dry brining works best on thawed chicken as it allows for better absorption of the brine and smoke flavour. Pat the chicken skin thoroughly with paper towels to ensure the skin is dry. This step is important as it helps create a dry surface for the brine to work effectively.

Step 2: Apply the Dry Brine

Create a dry brine mixture by mixing salt with other seasonings like black pepper. You can also add cornstarch to the mixture, as it promotes browning and helps the skin crisp up. Generously sprinkle the dry brine mixture over the chicken, making sure to cover all surfaces. Use your hands to rub the brine into the skin, ensuring an even coating.

Step 3: Refrigerate

Place the dry-brined chicken in the refrigerator, leaving it uncovered. This step helps to further draw out moisture from the chicken's surface. Ideally, leave the chicken in the refrigerator for at least 24 hours, but 48 to 72 hours is even better for optimal results.

Step 4: Smoking Preparation

Once the brining process is complete, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This helps to take the chill off the meat, ensuring more even cooking. Prepare your electric smoker according to the manufacturer's instructions, preheating it to the desired temperature, typically around 225°F to 250°F.

Step 5: Smoking the Chicken

Lightly rub the chicken with olive oil or avocado oil before placing it in the smoker. This step helps enhance the crispiness of the skin. Place the chicken breast side up in the smoker and follow the recommended smoking time, usually around 40 to 50 minutes per pound.

Step 6: Final Touches

Remove the chicken from the smoker when the internal temperature of the breast reaches 165°F. Let the chicken rest for about 10 minutes before serving. During this resting period, the skin will continue to dry and firm up, resulting in a crispier texture.

Remember, dry brining is a crucial step in achieving crispy chicken skin, and the longer you brine, the better the results. So, don't skip this step and enjoy your perfectly smoked chicken with crispy skin!

Cook at a higher temperature

To get crispy chicken skin when using an electric smoker, you need to cook at a higher temperature. The ideal temperature range for cooking chicken is between 275 °F and 350 °F (135 °C – 160 °C). At temperatures lower than 275 °F, the skin will become rubbery.

Some people recommend going up to 400 °F for the last 10 minutes of cooking to get the skin nice and crispy. However, one source says that once the smoker gets up to 375 °F, it will be too hot to produce smoke, so 30 minutes at this temperature will be the total smoke time.

It's worth noting that the type of chicken cut will also affect how crispy the skin gets. Wings will crisp up the best, followed by thighs, legs, and then breasts.

To get the best results when cooking at a higher temperature, there are a few things you can do to prepare the chicken:

• Pat the chicken dry with paper towels before cooking to remove excess moisture.
• Salt the chicken with kosher salt to help dry out the skin and create a better crust. You can also add herbs or spices to the salt for extra flavor.
• Place the chicken on a wire rack set inside a baking sheet or tray. This allows for air circulation and helps to dry out the skin.
• Leave the chicken uncovered in the refrigerator for 12-24 hours before cooking to allow the skin to dry out.

Don't wrap the chicken

One of the most important things to keep in mind when trying to crisp chicken skin in an electric smoker is to avoid wrapping the chicken. This is because wrapping the chicken will prevent the skin from coming into direct contact with the hot air and smoke in the smoker, which is key to achieving that desired crispy texture.

When smoking chicken, it is crucial to ensure that the skin is exposed directly to the heat and smoke. This is because the hot air and smoke help to render the fat, resulting in a crispier skin. Wrapping the chicken will only trap moisture, leading to soggy skin.

Additionally, the smoke from the wood chips in the smoker plays a vital role in crisping the skin. As the smoke surrounds the chicken, it helps to dehydrate the skin, making it crispier. However, if the chicken is wrapped, the smoke will not be able to come into direct contact with the skin, hindering the crisping process.

Another reason not to wrap the chicken is to prevent the meat from steaming. Wrapping can create a humid environment, causing the meat to steam instead of smoke. This will not only affect the texture of the skin but also the overall taste and appearance of the chicken.

By avoiding wrapping the chicken, you allow the natural process of smoking to occur, resulting in a beautiful crispy skin and a juicy, flavorful interior. So, when preparing chicken for smoking, make sure to leave the skin exposed and avoid any wrapping or covering that could interfere with the crisping process.

Use an air fryer

Air fryers are a convenient and effective way to achieve crispy chicken skin. The appliance's rapid circulation of hot air ensures even cooking and browning, creating the coveted crispiness. The high heat also allows moisture on the chicken skin's surface to evaporate quickly, resulting in a crunchy texture.

Preparation Tips:

• Before seasoning or applying oil, pat the chicken skin dry with paper towels to remove excess moisture.
• Season generously with your favorite spices, herbs, and a little salt to flavor the chicken skin. You can also use garlic powder, paprika, or cayenne pepper for a spicy kick.
• For enhanced flavor throughout the meat, try seasoning under the skin.
• A light brushing or spraying of oil can help crisp the skin. Olive oil, canola oil, or avocado oil are excellent choices.
• For crispier skin, try sprinkling a light dusting of baking soda on the skin.

Cooking Instructions:

• Preheat your air fryer to 400°F (200°C) for about 5 minutes.
• Place the chicken pieces skin-side down in the air fryer basket, ensuring they are not overcrowded.
• Cook for about 25-30 minutes for thighs and wings or 20-25 minutes for skin-on breasts.
• Flip the chicken pieces halfway through for even cooking.
• Once golden and crispy, use an instant-read thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
• After cooking, let the chicken rest for about five minutes before serving.

Alternative Method:

If you're looking to make crispy chicken skin chips, also known as chicken cracklings, the process is slightly different:

• Pat the chicken skins dry with a paper towel and sprinkle salt on both sides.
• Place three or four chicken skins in a single layer, skin-side down, on the air fryer basket.
• Cook at 400°F for a total of 12 minutes, flipping the chicken skins halfway through.
• Add a minute or two to the cooking time if the skin is still a little flabby.
• Remove the chicken cracklings from the air fryer and place them on a wire rack to cool.
• Repeat the process with any remaining chicken skins, dumping out the chicken fat from the bottom of the air fryer between batches.

So, whether you're cooking a whole chicken or making crispy chicken skin chips, an air fryer is a great option to achieve that perfect crispiness!

Frequently asked questions