Wet skin steams. Steamed skin never crisps. That is the whole problem.
The three moves
1. Dry the skin completely.
Pat it dry with paper towel. Then leave it uncovered in the fridge for at least 1 hour — overnight is better. The fridge air pulls remaining moisture away. Do not skip this.
2. Score through the fat, not the flesh.
Use a sharp knife. Cut shallow crosshatch lines through the skin on thicker pieces like thighs. This lets rendered fat escape instead of pooling under the skin and steaming it from below.
3. Start in a cold pan or use a hot oven.
Two options:
- Stovetop: Place skin-side down in a cold, dry pan. Turn heat to medium. The fat renders slowly before the pan gets hot. Press gently with a spatula for the first 2 minutes. Do not flip until the skin releases on its own.
- Oven: 220 °C (430 °F), rack in the upper third. Skin gets direct radiant heat. No lid, no foil.
What not to do
Do not add oil. Chicken skin has enough fat. Adding oil creates steam before it can crisp.
Do not cover the pan or the roasting dish. Steam is the enemy. Keep it open.
Do not rush the flip. If the skin sticks, it is not ready. Give it another 2 minutes and try again.
One rule: dry skin, dry heat, patience.
