Devil's Chicken with Sweet Peppers and Onions (Roast Chicken Diavolo)

Photo: Ellen Silverman

A Roasting Technique with a (Flat) Twist
The method: Butterflying, also known as spatchcocking, in which you cut out the backbone of a whole chicken and open the bird like a book, so it lies flat.

Why it works: There's more surface area for the meat to make contact with the oven's heat, which results in supercrispy skin.

Try it: Devil's Chicken with Sweet Peppers and Onions (Roast Chicken Diavolo)
Breaded chicken

Photo: Jacek Chabraszewski/iStock/360/Thinkstock

A Coating Trick You Can Tweak to Your Taste
The method: Oven-frying, which is not really frying at all, but breading and baking.

Why it works: Some sort of coating—which you can apply once, twice or even three times, with a dip in some liquid, such as milk, egg white or light buttermilk—gives chicken drumsticks and thighs that signature thick crust. High heat is key: Crank the oven up to at least 400.

Try it: Oven (Tastes Like Southern) Fried Chicken
Parmesan chicken breasts

Photo: Jamie Oliver's Food Revolution by Jamie Oliver

A Layering Maneuver That Adds a Major Flavor Boost
The method: Wrapping boneless, skinless breasts with thin slices of ham, which you then pan-fry.

Why it works: The ham (you can use prosciutto or even bacon) fries up in a flash, forming a crisp exterior around juicy and perfectly cooked chicken.

Try it: Parmesan Chicken Breasts with Crispy Posh Ham
Chicken strips

Photo: Brent Hofacker/iStock/360/Thinkstock

The Speediest Way to a Childhood Classic
The method: Breading and baking chicken tenders, which are short, thin cuts taken from beneath the breast of the bird, results in meat that stays juicy as the crust browns.

Why it works: Since the strips are slender, they typically only need one coat of bread crumbs, crushed corn flakes, etc., to get crisp. Just as it's starting to turn golden, the meat will be perfectly cooked and still moist.

Try it: Chicken Strips
Crispy chicken

Photo: Lynn Andriani

The Reason to Remember Your Broiler
The method: Broiling chicken thighs 3 or 4 inches from the heat source is a quick and easy technique for achieving crackly skin without the need for a carby coating.

Why it works: In most ovens, the broiler is located on the top, radiating down onto the food. The direct heat cooks food fast (keep a close eye on it to avoid burning), so thighs probably only need 5 minutes per side to be fully cooked with a lovely golden edge.

Try it: Crispy Broiled Chicken Thighs