Baked chicken is one of the most delicious and fragrant dishes. It is valued not only for the tenderness of the meat, but also for a crisp crisp that just melts in your mouth. To achieve this, correctly set temperature and some additional ingredients will help.
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Instruction manual
1
To cook a chicken with a crispy crust, the bird must be properly prepared. First of all, you need to wash the fresh or completely thawed carcass inside and out, and then thoroughly blot it with a paper towel. Then it is recommended that the chicken is slowly poured over a large amount of boiling water several times - thanks to this simple procedure, the pores on the skin will close and the crust will turn out to be more crispy. Finally, the carcass must be blotted again with a clean towel.
2
The marinade is no less important in this matter. It is best to grate the carcass with sour cream or mayonnaise and let it soak for some time - the oiled skin during cooking will quickly become crispy and browned. However, if such foods are already tired or too fat, the bird can be marinated in soy sauce. This product will not only add piquancy to the taste, but will also make the crust almost glossy, and most importantly - crispy. You can also use any marinade based on honey, you just need to keep the bird in it for at least an hour, and even better - 3 hours at room temperature.
3
Bake chicken only in a preheated oven. First, at a temperature of 170 ° C for 25 minutes, and then at a temperature of 200 ° C until ready. Thanks to this, the meat is well baked and will become very soft, and the crust will turn out crispy.
4
Crispy chicken can also be easily cooked in an air grill or in a conventional oven, if it has a grill function. Without this function, it is best to bake the bird on a wire rack, otherwise the bottom crust will turn out soft due to the constant presence in the oil. And already under the grid you can substitute a baking sheet.
5
When juice starts to stand out from the bird during cooking, it is very important to water the chicken periodically - this will also contribute to the formation of a crisp. In addition, thanks to this trick, you can not be afraid that the dish will turn out under-salted - just try the juice and salt it if necessary. In the end, you can grease the skin of the bird with a small amount of butter and let the chicken stand in the oven for another five minutes, so that the crust turns out to be really tasty.
6
Ready chicken should immediately be removed from the oven. If you leave it there without fire, the crust softens after a while. Also, do not cover the baked chicken with foil to keep it warm - this will also help soften the crust. After the dish has cooled slightly, it should be cut into portioned slices and serve.