You don’t need a deep fryer to get shatteringly crisp chicken. The secret is moisture control plus the right cooking method.

• Dry the skin thoroughly: Pat the chicken dry with paper towels and leave it uncovered in the fridge for a few hours. Dry skin becomes crispy skin.
• Use a little baking powder: A light dusting of baking powder mixed with salt draws out moisture and creates a crackly crust in the oven.
• Go hot and fast: Roast at 220°C (425°F) on a wire rack over a baking sheet so hot air circulates around every piece.
• Try the air fryer: An air fryer mimics deep frying with a fraction of the oil, as long as you don’t overcrowd the basket.
• Rest before serving: Let the chicken rest for about five minutes so the crust stays crunchy instead of steaming soft.

Verdict: dry skin plus baking powder plus high heat gives you fried-chicken-level crunch without the deep fryer.