How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin

Chris Young reveals the restaurant secret behind truly crispy roast chicken: dry-aging the bird in the fridge for several days to reduce skin moisture from 60% to 40%. He explains the food science behind how dehydrated skin forms a waterproof glass-like structure when roasted at high heat, and shares practical tips on temperature, resting, and avoiding steam-ruining vegetables.