Cooking techniques for crispy skin and juicy chicken

To achieve juicy chicken and crispy skin, the choice of oil depends on the specific cut being prepared. For fatty pieces with skin, refined oils with high smoke points, such as rapeseed (canola), sunflower, corn, or grapeseed oil, are recommended. These allow the fat from the skin to melt and the crust to become crispy without burning.

For skinless chicken breasts, which are prone to drying out, a mixture of rapeseed oil and clarified butter (ghee) is suggested. This combination provides a richer flavor while maintaining a high enough smoke point to withstand pan temperatures. For best results, meat should be patted dry before seasoning, and pieces should be cooked in a pan with enough space to ensure even browning.