As I mentioned, I also use the spider to collect the chicken after it’s done frying-this way you’ll avoid a soggy, oil-logged coating, even after the chicken rests to cool for a bit. The resulting chicken pieces will be perfectly coated with flour in a thin layer that gets delightfully crisp in the hot oil. Then, move your coated chicken pieces to a cooling rack set in a baking sheet so the coating can set while you dredge the rest of the chicken pieces and set up a pot of oil from frying.You can gently toss the chicken in the spider to make sure everything is coated before shaking the excess flour mixture off each piece. Next, bury the scoop end of your spider in the flour mixture, add your chicken pieces and then lift up the spider, which should now hold all of your chicken.When you’ve got your brined chicken pieces ready for coating, put your dredge mixture in a large mixing bowl-this helps contain the flour while you dredge and makes using the spider even easier. First, use the spider strainer to remove the chicken pieces from their buttermilk bath, shaking away as much liquid as possible.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. 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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