Susan Reid, post author

February 15, 2015 at 8:58pm

Hi, Karen. I don't put any oil on my chicken at all. I usually dry brine it, sprinkling it inside and out with a mixture of salt, onion powder, dried herbs, and a smidgen of sugar. Let it sit, uncovered, in the frige for a couple of hours. This dries out the skin, which forms what we call a pellicle. It's the best way I know to get a really tasty, crispy skin. Give it a try; it's a lot less work on the cleaning end. Susan
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