What does the dry skin vs damp skin experiment test?

It tests one variable: dry or damp surface. The idea is that a thigh patted dry browns and crisps. A damp one steams and stays pale.

20-minute experiment

Dry skin vs damp skin

Two chicken thighs, one paper towel.

The idea

A thigh patted dry browns and crisps. A damp one steams and stays pale.

The one thing you change: Dry or damp surface

You need

2 skin-on chicken thighs
Paper towels
Salt
A large pan

Steps

Pat one thigh completely dry. Leave the other as it came out of the package.
Salt both the same. Start both skin side down in a hot pan with a little oil. Wet skin spits hot oil, so stand back.
Cook 6 to 8 minutes without moving them, then look at the skin. Flip and cook until the thickest part reads 74C. Wash your hands after the raw chicken.

What you should find

The dry thigh is deep golden and crisp. The damp one is paler, and it spits more at the start.

From the app

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The science behind it

Crispy chicken skin

Skin can't brown while it's wet. The oven first spends its energy boiling off that water at 100°C, and that's how you get soft, rubbery skin. Pat the skin…

Read the explainer

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