Took me 6 months to figure out why my chicken was always dry...

I kept cranking up the temp to 400F for crispy skin but it was cooking the outside way too fast and leaving the inside tough. Has anyone else dealt with this or found a better temp/time combo?

3 comments

3 Comments

jordan1341mo ago

lower the temp to 325F and cook it longer, that's the sweet spot for moisture. also pat the skin dry with paper towels before seasoning.

grayb641mo ago

Fix the temp, that's exactly it. But this same mistake pops up everywhere. People think more heat equals faster results, so they blast the AC in summer and wonder why their house feels damp, or they crank up the pressure washer on a stain and just push it deeper into the wood. Same logic with cooking chicken - you're just sealing the problems in. Slow and steady wins.

jessicaw111mo ago

Wait, people are blasting their AC in the summer and it makes the house damp? That's a thing? I just thought you turned it down and hoped for the best, never connected it to humidity like that.