What is the best method for achieving a crispy skin on chicken?

Achieving a crispy skin on chicken is effectively done by drying the skin before cooking. When moisture is present on the skin, it can create steam during the cooking process, preventing the skin from becoming crispy. By thoroughly drying the skin, either by patting it down with paper towels or allowing it to air dry in the refrigerator, you significantly reduce the moisture content.

This prepares the skin to render fat effectively when cooked, leading to a desirable crispy texture. Additionally, the Maillard reaction, which contributes to the browning and flavor of the skin, occurs more effectively when the surface is dry.

Using low heat would typically lead to a less crispy skin, as it does not allow the skin to sear properly. Drenching in oil might enhance flavor and moisture but could lead to sogginess if the skin isn't dry to begin with. Marinating overnight may introduce moisture and flavor, but if the skin isn't dried afterward, it counteracts the crisping effect. Thus, the correct approach to achieving a crispy chicken skin hinges on ensuring the skin is dry prior to cooking.