The skin’s surface area increases, so it develops an extra-crunchy texture when it’s roasted. So as the bird chills out in the fridge, a tiny layer of bubbles forms all over its skin. Simultaneously, the baking powder combines with the bird’s natural juices, creating carbon dioxide. It raises the skin’s pH, breaking down the proteins more efficiently and making for browner, crispier results. Transfer the chicken to the baking sheet and let it rest uncovered in the refrigerator overnight. Add a dash of black pepper and sprinkle the mixture evenly over the skin. What you do: Combine one part baking powder with three parts kosher salt. Luckily, the solution to my perpetual lack-of-buttermilk problem was hiding in plain sight all along: Sacos powdered buttermilk. What you need: Skin-on chicken, baking powder, kosher salt, black pepper and a baking sheet. Whether you’re cooking a whole Lemon and Herb Roast Chicken, a plate of Roasted Buffalo Chicken Wings or just one thigh, this technique makes for the crispiest, crackliest skin imaginable.
But it turns out that the best hack has been hiding in our pantry all along: baking powder. We have a lot of tricks to get there, like dredging chicken tenders in flour and breadcrumbs.
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