How Boiling Water Gets Your Roast Chicken Skin Shatteringly Crispy

Roasted chicken with soggy skin is an unmitigated disaster, no question about it. The struggle of trying to roast that chicken to a perfect golden brown while fighting against moisture (which threatens the integrity of the chicken skin) is real. In case you were searching for a way to render the crispiest skin every time, there's hope. Enter in the unlikeliest of helpers — boiling water.

If the goal is to produce skin that is crazy crispy(think pork rinds), admittedly, pouring boiling water on raw chicken sounds unconventional, if not downright weird. But doing so before roasting tightens the skin and sets the chicken on course for crunchy perfection. This super simple step helps render the fat underneath the skin, leaving it light, crisp, and ready to turn its nose up at the pro chefs who kept this little secret on lock from us home chefs. It's a must know... when you know better, you do better, and this is the best way to get the crispiest chicken skin with consistency.

When pouring the hot water onto the chicken skin, you can visibly see the skin tighten in real time which creates the perfect base for roasting. The fat renders; getting rid of excess fat, which is what usually causes soggy spots. Less fat equals more crunch when it hits the oven.

Another great thing about this method is that it helps the skin dry out faster. After pouring boiling water, the skin will feel a little sticky which is perfect for holding seasonings. Once roasted, the dry, tight skin turns into that golden, crispy layer you're looking for. It works for any chicken dish — whether you're roasting a whole bird or cooking up some quick thighs.

Boiling water is just the beginning, though. Get your paper towels ready because after you pour the water you'll need to pat the chicken dry to remove any leftover moisture. Then, if you have time, pop the chicken in the fridge for an hour (or overnight) to air-dry. Trust me, the extra drying time is worth the wait for that unbeatable crunch.

Don't forget to season generously. A little olive oil or melted butter rubbed onto the skin helps it brown and plenty of salt is a must — it draws out even more moisture while locking in flavor. Roast your chicken at a high heat (425 degrees Fahrenheit) and you'll get incredibly juicy meat on the inside and perfect, crackly skin on the outside. Once you try this boiling water trick, you'll never think about roast chicken the same way again.