Chicken Breast With Rib Meat and Skin Receipe

In last night's episode of Britain's Best Home Cook (3 May), Trevor was seen cooking his chicken in butter in a bid to get the skin nice and crisp. But top chef, and judge, Dan Doherty questioned his move, arguing that the way he was doing it wasn't going to get the result he desired.

"Trevor's worrying me a little bit, I saw how he was cooking his chicken skin and I can't see how it's going to be crispy," he told fellow judges Mary Berry and Chris Bavin. "He said he was frying his potatoes in butter to get them crispy, that's never going to work. Happy to be proven wrong, but I'm a bit worried about it."

And Dan was right. So how do you obtain that gorgeous crispy skin on a chicken piece?

"To get crispy skin, fat needs to be rendered out of the skin and water needs to evaporate as quickly as possible," reveals Good Housekeeping Institute Head Tutor, Cher Loh.

Cher also reckons Trevor's chicken may have had "wet" skin, which will lower the temperature of the pan meaning the heat in the pan is working harder to evaporate the water rather than searing and crisping up the skin.

MORE: 10 HERO INGREDIENTS TO TAKE SLOW COOKER MEALS TO THE NEXT LEVEL

"Plus the addition of butter - which usually has between 15-20% water - means even more moisture is being added to the pan, which inhibits the rendering of fat and browning of the skin."

The trick to getting super crispy skin:

1) Dry the chicken skin thoroughly with kitchen paper - it needs to be as dry as possible

2) Leave to air-dry for a few minutes too, just to be sure

3) Place the chicken skin-side down in a dry, non-stick and oven-proof pan over a medium heat. Be careful as the oil leaving the meat may spit.

BUY OUR WINNING PAN HERE, AS TESTED BY THE GOOD HOUSEKEEPING INSTITUTE

4) Once the chicken skin achieves a nice, golden colour, turn them over so the skin is facing up, then put the pan in the oven to finish cooking. The dry, hot air will help to continue to crisp up the skin as the inside cooks through.

Note: If you're not using a non-stick pan, a thin layer of vegetable oil will stop them sticking. If you're not using an oven-proof pan, transfer the chicken to a baking sheet after rendering and put in the oven to finish cooking.

There you go... now there's no excuse to not have the perfect chicken.

Britain's Best Home Cook continues next Thursday at 8pm on BBC One.

MORE: NIGELLA LAWSON REVEALS HER SECRET INGREDIENT FOR THE PERFECT CHILLI CON CARNE

Like this? Subscribe to the Good Housekeeping newsletter.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Chicken Breast With Rib Meat and Skin Receipe

Source: https://www.goodhousekeeping.com/uk/food/a576941/how-to-get-crispy-chicken-skin/

Share this post