Crisping chicken skin after braising I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side down, cover, and cook over medium-low heat until the rice is nearly done. With 10 minutes or so left to go, I turn the thighs skin side up, lay them on top and finish cooking, uncovered, until the rice is done.







I like the skin done this way. I start the browning in a cold pan which really renders the fat nicely (you can see the fat in the first picture, I added no oil), but I know that a lot of people only like chicken skin crispy. The skin here isn't flabby, but it isn't crispy either. Does anyone have a good trick for crisping chicken skin that is already fully cooked by braising?
As some of the commenters have noted, this just might not be possible. Water is the enemy of crispy, and unfortunately for your chicken skin braising is all about moist heat. I would try searing the skin before braising, if you don't already, in order to get some of the fat rendered out and the Maillard reaction on it's way. Braise as you would, but remove the chicken five minutes before it hits doneness and place the thighs on wire rack. Put the thighs under a screaming hot broiler until, god willing, they're crispy. A torch or the searzall could also do the trick.