Protein
Chicken
Dry the skin uncovered in the fridge overnight. That is the whole secret to crisp skin.
5 recipes on this site
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
Muscle fibers tighten and expel moisture starting around 55°C, which is why overcooking dries it out — the tissue is physically squeezing water out.
Against air
Raw chicken left uncovered in the fridge dries at the surface within a day or two — useful for crisping skin, a liability for a cut breast.
In storage
Coldest part of the fridge, on a plate to catch drips, used within a day or two — or frozen if it’s going longer.
At the shop
Firm, slightly springy flesh and a clean smell. Any sliminess or off odor means it’s already turning.
Which variety, for what
- Breast
- Lean and mild — cooks fastest of the two, and the easiest to overcook.
- Thigh
- More fat and connective tissue — more forgiving of extra time on the heat, harder to dry out.
