How to prevent chicken skin from getting crispy

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amother

Sat, Sep 26 2020, 9:36 pm

I like my bone-in-chicken thighs to remain soft and saucy, rather than crisping over.

However, I find that even with covering it, it often does get crispy on top. How can I prevent this?

Thanks!

Rutabaga

Sat, Sep 26 2020, 9:39 pm

Cook them skin side down in the sauce?

ra_mom

Sat, Sep 26 2020, 9:42 pm

amother [ OP ] wrote:

I like my bone-in-chicken thighs to remain soft and saucy, rather than crisping over.

However, I find that even with covering it, it often does get crispy on top. How can I prevent this?

Thanks!

Lower the temperature. Cook for shorter amount of time.

amother

Sat, Sep 26 2020, 10:22 pm

ra_mom wrote:

Lower the temperature. Cook for shorter amount of time.

What temperature would you advise and how long to bake covered?

I usually do it on just under 400 for approx 1 3/4 hours (covered).

bargainlover

Sat, Sep 26 2020, 10:23 pm

I do 350 for 2 and a half hours.

Amarante

Sat, Sep 26 2020, 10:43 pm

If you are braising chicken, don't cook with the skin because the flabby skin is generally unappealing. If you braise thighs they will be succulent and juicy without the skin which is just adding fat and even thighs without skin have enough fat to add taste to the dish.

And you only need to cook thighs about 35 to 45 minutes. If you are cooking for 2 1/2 hours you will have a desiccated piece of chicken - in my experience. Invest in an instant read meat thermometer. They are inexpensive and they will prevent you from having either undercooked or overcooked chicken - or any other meat. Poultry is cooked to about 165 degrees F - that is for safety and the meat won't be dried out.

amother

Sapphire

Sat, Sep 26 2020, 10:51 pm

The only reason not to make the skin crispy is if you are trying to prevent yours from eating it.

Also, I cook my chicken for like an hour hour and a quarter at 375.

amother

Forestgreen

Sat, Sep 26 2020, 10:54 pm

amother [ OP ] wrote:

What temperature would you advise and how long to bake covered?

I usually do it on just under 400 for approx 1 3/4 hours (covered).

Way too high temp for wanting super soft chicken and skin. That temp is for roasting (which sounds like the opposite of what you want)

ra_mom

Sat, Sep 26 2020, 11:09 pm

amother [ OP ] wrote:

What temperature would you advise and how long to bake covered?

I usually do it on just under 400 for approx 1 3/4 hours (covered).

350. 1 1/2 hours.

allthingsblue

Sat, Sep 26 2020, 11:12 pm

Low and slow.
I do it on the stovetop, then it really doesn't get crispy.

Tiredmom7

Sun, Sep 27 2020, 12:10 am

Add some liquid to the pan. Water or orange juice works well. I’m adding pomegranate juice tommorow for added flavor and moisture

FranticFrummie

Sun, Sep 27 2020, 4:22 am

Just give the skin to me. That's the best part! Very Happy

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