Here's The Secret For The Perfect Crispy Roast Chicken

There's so many delicious ways to prepare chicken like chicken stir fry, chicken marsala, chicken with parmesan and garlic and the list goes on and on. And this popular protein doesn't seem to be going anywhere soon. According to The New York Times, 65 billion chickens are consumed each year — that's a lot of poultry. So in order to make your next fowl foray a success, we're letting you in on the secret to making delectable roast chicken. Because let's be honest, the best kind of roast chicken is tender on the inside and crispy on the outside. 

To get started, the Food Network recommends patting your raw poultry dry with a paper towel to get rid of any extra moisture. Then if you have time, leave the chicken in the fridge for a few hours or overnight. Chef Katy Millard who works at restaurant Coquine in Portland, Ore., vouches for this method.

Millard told Food & Wine to get the skin perfectly golden, she lets the meat cure and dry out for 48 hours. She also suggests leaving the chicken uncovered and not wrapped in anything, making it easier for it to dry out. However, Millard admitted she hasn't always been an expert at cooking a flawless roast chicken. "I think it's something that you have to do over and over and over again," she said. "But it's also the test of a really good cook."

Another tip from the Food Network for mouthwatering crispy chicken is placing it on the top rack of your oven, which is the hottest portion. If you're feeling bold, you can also remove the skin and put it in a frying pan or convection oven to crisp it up. Bonus tip, if you love the taste of rotisserie chicken try putting it on different entrees like casseroles or even macaroni and cheese. Trust us, you won't be disappointed!