I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus seared) instead they came out like this:
The skin was dry, thin as paper, and it had an unpleasant texture of of ash. It raised 2 questions:
- How to prevent ashy, dry paper texture skin from forming.
- Why does it happen?