Has anyone used baking powder to help make crispy chicken skin?

[Pete D.]

I was watching America's Test Kitchen the other day and they made beer can chicken (only in an oven instead of a grill/BBQ). They put some baking powder in the salt and pepper rub because, they said, it helps dry out the skin to make it crispier. Has anyone ever tried this technique? The skin on my BCC tastes great, but has always been kind of rubbery.

Thanks,
Pete

 

[Noe]

Sup Pete, have not tried baking powder to crisp up skin, i always just baste with butter and canola oil skin crisps up fine, will have to try the baking powder

 

[K Kruger]

Baking powder doesn't really dry the skin directly. It raises the pH slightly so browning is quicker, and it alters the protein bonds so that the skin does not hold moisture as readily during cooking. One has to be careful with the amount or the metallic flavor it has (not as bad as baking soda, but still...) can be off-putting.

I don't bother with it myself. I make a compound butter to go under the skin, use that or an oil for the skin surface, and cook at 450 or higher.