How to Get Crispy Chicken Skin: From A Seasoning Co.

Crispy chicken skin is the holy grail of poultry perfection—whether you’re roasting, grilling, or frying. Achieving that golden, crackly texture takes more than cooking it at high heat or with luck. From choosing the right chicken to seasoning and cooking techniques, this guide will show you exactly how to get crispy chicken skin every time.

Why Chicken Skin Gets Soggy Instead of Crispy

If your chicken skin turns rubbery instead of crispy, here’s why:

• Too Much Moisture: Excess water in the skin creates steam, preventing crisping. Even if using high heat, too much moisture means that heat energy needs to evaporate moisture before browning and crisping the skin.
• Low Cooking Temperature: Cooking chicken at low heat doesn’t allow the skin to render properly. Low temperatures are good for tender dishes and rendering fat, but for crispy skin, you need fire!
• Not Enough Fat Rendering: The fat beneath the skin needs to fully render to crisp up the surface.

Now, let’s dive into the techniques to fix these issues and get the crispiest skin possible.

1. Start with Dry Chicken Skin

One of the best paths to crispy chicken skin is removing as much moisture as possible. Here’s how:

• Pat the chicken dry with paper towels before seasoning. Get the skin very dry!
• Air-dry the chicken in the fridge overnight, uncovered, for extra crispiness. This step allows excess moisture to evaporate.
• Avoid rinsing the chicken before cooking—it adds unnecessary moisture and increases the risk of soggy skin, and please, don’t wash your chicken with soap 🙄.

2. Season Smartly for Extra Crisp

Using the right seasoning method enhances crispiness. Try these techniques:

• Salt is your best friend – Salt draws out excess moisture and helps dry out the skin, leading to a crispier texture. However, salt alone will not make for good-tasting chicken; use a good seasoning blend.
• Use a dry rub instead of wet marinades. Wet marinades add moisture, preventing the skin from crisping. If you want to marinate, do it under the skin instead. Use a high-quality seasoning with the right rations of salt and spices for flavor. Stella’s Anything Wings for the best crispy chicken of your life. This seasoning is perfectly balanced to build crisp skin but also adds color and flavor to chicken using super spices and better-for-you ingredients such as annatto and turmeric.
• Try baking powder – A light dusting of baking powder mixed with salt helps create micro-bubbles on the skin, making it extra crisp.

👉 For the best flavor and crisp, coat your chicken with Stella On Fire Co.’s Anything Wings Seasoning or Gypsy for a bold, savory kick.

3. Choose the Right Cooking Method for Crispy Skin

Different cooking methods impact how crispy your chicken turns out. Here are the best ones:

Oven Roasting for Even Crispiness

1. Preheat the oven to 425°F (218°C) for high-heat roasting.
2. Use a wire rack on a baking sheet so air circulates around the chicken, crisping all sides.
3. Roast until the skin is deep golden brown and crackly.

🔥 Pro Tip: If the skin isn’t crisping, broil the chicken for the last 3–5 minutes; however, be careful! Using the broil function in your oven unattended can result in burned chicken. Yep, been there.

Pan-Seared Chicken for Golden Perfection

1. Use a cast iron or stainless steel pan to get a deep sear.
2. Start cooking skin-side down on medium heat—don’t move it for the first few minutes!
3. Press down lightly with a spatula to keep full contact with the pan.
4. Once golden and crisp, flip and finish in the oven at 375°F (190°C).

Grilling for Smoky, Crispy Skin

1. Preheat your grill to medium-high heat (400–450°F).
2. Grill chicken skin-side down first for 4–5 minutes.
3. Move to indirect heat and close the lid to finish cooking without burning.

🔥 Pro Tip: Baste with a high-smoke-point oil (like avocado oil) instead of butter to prevent burning.

4. Render the Fat for Maximum Crispiness

Chicken skin contains a layer of fat beneath it. If that fat isn’t rendered properly, the skin won’t crisp up. Here’s how to fix that:

• Cook skin-side down first at medium heat (not high) to slowly render the fat before crisping.
• Don’t overcrowd the pan – Chicken releases steam, and too many pieces at once will create a soggy texture.

5. Let the Chicken Rest (But Not Covered!)

After cooking, let the chicken rest for 5–10 minutes. But don’t cover it with foil—trapping steam will soften the skin. Resting allows juices to redistribute, keeping the meat juicy while the skin stays crisp. It is important to know the proper internal cooking temperature of chicken wings and avoid overcooking them.

You can try our delicious Smoked Chicken Wings recipe, which you can find in our recipe library.

FAQs About Getting Crispy Chicken Skin

Q: Does baking soda help crisp chicken skin?
A: Baking soda can work, but baking powder is the better option because it raises the skin’s pH, promoting a crispier texture without an aftertaste.

Q: Why is my chicken skin crispy out of the oven but gets soggy later?
A: The biggest culprit is trapped steam. Let the chicken rest in an open space and avoid covering it with foil or placing it in a closed container too soon.

Q: Can I make crispy chicken skin without oil?
A: Yes, but a small amount of oil helps promote even browning and crispiness. Use a high-smoke-point oil like avocado oil for best results.

Why Stella On Fire Co. Seasonings Are Perfect for Crispy Chicken

Crispy skin is great—but crispy, flavorful skin is even better! That’s why Stella On Fire Co.’s seasonings, like Savory Delight, Gypsy, and Sweet Fire, are perfect for adding bold, balanced flavors while still promoting crispiness.

👉 Upgrade your chicken game today! Shop premium seasonings at stellaonfire.com.