How To Get Crispy Skin On Your Grocery Store Rotisserie Chicken

A grocery store rotisserie chicken is convenient for creating varied meals; it's versatile enough to be used for anything from chicken tacos to chicken pot pie. However, it may not be your first choice if you're looking for crispy skin. The sealed bag or container rotisserie chickens are sold in traps the heat from the warmer, which in turn creates condensation on top of the chicken skin, preventing that ideal crunch. The good news is popping your rotisserie chicken in the oven or air fryer can provide the desired crispiness you love, and there are a few ways to prepare your bird beforehand.

First off, patting the skin dry with a paper towel removes any excess moisture that would otherwise hamper the Maillard reaction. This chemical reaction is how meats achieve an excellent sear during cooking; the skin's surface surpasses 285 degrees Fahrenheit, causing carbohydrates and amino acids to react and create that distinctive browning. Placing the chicken in the fridge uncovered overnight dries the skin further. Dry brining your chicken is another way to draw moisture out of the bird, though this step may not be necessary for precooked chicken that's already been salted and seasoned.

Once your rotisserie chicken's skin is sufficiently dry, bake it in the oven or cut it into pieces and place them in an air fryer. The convection method of air-frying, which circulates hot air around the food, is your best bet for maximum crispiness. Be sure to avoid overcrowding your air fryer though; that way, every piece of chicken will be heated evenly without soggy spots.

Achieving crispy skin is easy once you understand the science of browning. However, it's essential to keep an eye on your time to avoid drying out the meat. No one wants to make the mistake of serving up chicken with delightfully crispy skin but tough, hard-to-chew meat. Chicken doesn't need to be cooked beyond an internal temperature of 165 degrees Fahrenheit, so keep a meat thermometer on hand to avoid overcooking that causes dehydration.

When heating your rotisserie chicken in the oven, cover it with aluminum foil and add some broth to the container or pan. Creating steam this way may seem counterintuitive to maintaining crispy skin, but the key is to uncover the chicken during the last few minutes of cooking and let it rest afterward. If you plan to shred the meat, retain the rotisserie chicken's juiciness by marinating it in the leftover broth from the grocery store container. If there's not much left in the package, use a new container of broth to keep the meat juicy and flavorful.