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We like to think that when it comes to chicken, you better go crispy or go home. The key here is that if you want the skin to be nice and crispy at the end, you have to start with dry skin in the beginning. The chicken is wonderfully seasoned and crispy, while the slow rendering of the fat in the skin helps produce a crispy skin that has plenty of crackly bits. Thighs and drumsticks hold up really well to high temperatures, so the meat stays very moist. Remember to serve this immediately, because the skin won't stay crispy for too long.
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