Want crispy chicken? Make sure you do this first before cooking
What to do with chicken before cooking (photo: Freepik)
Before cooking chicken, it’s important not only to choose a recipe but also to prepare the meat properly, as this affects both the flavor and food safety. One key step before cooking helps achieve a crispy crust, according to Southern Living.
Why you should always pat chicken dry
Whether you’re using a dry rub or coating the chicken with sauce, the key step is patting it dry with paper towels.
It doesn’t matter if you’re roasting the bird or pan-frying pieces — this is an important step before cooking.
Removing excess moisture from the chicken skin helps it brown better and become crispier. If the exterior is left wet, it will remain pale and won’t properly brown by the end of cooking.
Dry chicken skin also allows seasonings to stick much better. There’s no point in adding all those flavorful ingredients if they just slide off and stay at the bottom of the pan when the meat is wet.
After taking the chicken out of the fridge, let the pieces sit for 10–15 minutes at room temperature (no longer than 30 minutes total) to even out the temperature — this ensures more even cooking.
Can you rinse it under running water?
Raw poultry can contain bacteria such as Salmonella and Campylobacter. Washing it under water can spread droplets and transfer microbes to sinks, countertops, utensils, and other foods. Water does not kill bacteria — only heat during cooking can do that.
It’s important to wash your hands with soap for at least 20 seconds after handling raw meat. Use a separate cutting board and knife for raw poultry.
Cook the chicken to an internal temperature of at least 74°C (165°F, measure with a food thermometer in the thickest part).
If you did rinse the chicken, disinfect the sink, faucet, countertop, and nearby surfaces. Replace towels and sponges, and wash them at high temperature if possible.
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