Mayo Chicken??? (with roasted vegetables and wilted spinach!)

[@freeee35]

I bet that’s really delicious. I’m going to try it.❤❤❤

[@dontpanicpantry]

It is!

[@Berkana]

One trick you should try is to scald the chicken skin with boiling water before spatchcocking it. Scalding the skin with boiling water causes it to contract and tighten up. For some reason, this causes dry heat to crisp up the skin much better. See this: kzbin.info/www/bejne/o2XYaaB8o7V1epI

[@lilykep]

When you think about it mayo is just an egg wash mixed with oil (and vinegar)

[@dontpanicpantry]

Ha

[@dianeewoldt3035]

Why use baking powder in the brine? I’ve used baking soda to aid browning, but baking powder acts as a leavening agent.

[@dontpanicpantry]

Supposedly it creates rise and bubbles in the skin, which creates more surface area and crisping

[@mackowiakam]

it's a common way of roasting chicken in Poland :-) we also make a mayo babka XD

[@dontpanicpantry]

Woah!

[@xXRambertXx]

It's been 10 years but I've seen your face before on KZbin's tasted why would you eat that and stuff like that Glad to see you're doing this 👍🏾😁

[@dontpanicpantry]

Thank you!! I hope you dig the new channel!

[@n0etic_f0x]

This one is strangely all about the spices. Go overboard with them. The mayo is just there to transfer their flavor and prevent drying. If you use just mayo like a freind of mine did... it is not very good at all.

[@dontpanicpantry]

Haha yeah that sounds like too much mayo

[@KentBunn]

Shouldn't that be baking soda, not powder?

[@dontpanicpantry]

I already can’t remember

[@KentBunn]

@@dontpanicpantry baking powder isn’t a base. Baking soda is. Baking powder would fizz, not chemically affect the skin