Hello Margaret. Achieving that ideal crispy skin on chicken can definitely be frustrating, but you are already on the right track by drying the chicken with paper towels. The reason the skin often stays soft is that chicken skin holds a significant amount of subsurface moisture and subcutaneous fat, which creates steam as it cooks. To get consistently crispy skin, you need to eliminate that moisture, allow the fat to render properly, and ensure good heat circulation.
First, take the drying process a step further by dry-brining your chicken in the refrigerator. After patting it dry with paper towels, season the skin generously with kosher salt and place the chicken uncovered on a wire rack set inside a baking sheet. Leave it in your refrigerator for at least 4 to 12 hours (or overnight). The cold, circulating air in the fridge will draw out deep moisture and noticeably dehydrate the skin, turning it translucent and taut. This step alone makes the biggest difference.
Second, keep the chicken elevated while roasting. When chicken sits directly on the bottom of a roasting dish or baking pan, the rendered juices pool around the bottom, steaming the skin instead of crisping it. Roasting the chicken on an oven-safe wire rack set over a rimmed baking sheet ensures hot air can circulate all around the bird.
Third, consider your oven temperature. A moderate oven at 350 F often does not get hot enough quickly enough to crisp the skin before the meat finishes cooking. For whole chickens and bone-in thighs, an oven temperature of 400 F to 425 F (200 C to 220 C) works best. The higher heat quickly renders the fat under the skin, frying it in its own fat while the moisture escapes as vapor.
Finally, be careful with added fats and seasonings. While a light coating of neutral oil is fine, too much oil or using butter (which contains water and milk solids) can hinder crispiness. If you want an extra boost, you can mix a small amount of aluminum-free baking powder with your salt (roughly one teaspoon of baking powder per tablespoon of salt). Baking powder slightly raises the pH level of the skin, which breaks down proteins and creates tiny micro-blisters that turn remarkably crisp.
I hope these adjustments help you get the crispy results you are looking for on your weeknight dinners.
