Parchment paper is a must-have for baking chicken. It serves several important purposes that lead to better results when cooking chicken in the oven. Using parchment paper can make a big difference in how your chicken turns out.
Keeps Chicken from Sticking
One of the main reasons to use parchment paper is to prevent chicken from sticking to the pan. Chicken has a tendency to stick to baking pans, especially when cooking bone-in chicken pieces like drumsticks, thighs, and wings. The skin can fuse to an unlined pan.
Parchment paper creates a non-stick barrier between the chicken and the pan surface. The chicken will lift right off the paper, leaving no stuck bits behind. The parchment paper essentially turns any baking pan into a temporary non-stick surface.
Allows for Easy Transfer
In addition to non-stick benefits, parchment paper also makes it easy to transfer chicken pieces out of the pan. You can lift the entire sheet of parchment paper out of the pan and transfer it to a cutting board or serving plate.
Trying to transfer unlined cooked chicken leads to a lot of broken pieces and headaches. The chicken is delicate and trying to lift and maneuver an unlined pan often leads to leaving chicken behind. Parchment paper keeps everything intact.
Prevents Pan Scratching
Baking bone-in chicken can scratch and damage pans. The bones scraping along the bottom of a baking sheet or pan leads to permanent marks and scratches. This damage reduces the lifespan of your bakeware.
Lining your pan with parchment paper provides a buffer between chicken pieces and the pan surface. It saves your pans from bone damage and scratching. The paper is a disposable barrier that protects the pan.
Aids in Crisping Skin
Using parchment paper can help lead to crisper chicken skin. The nonstick surface and slight insulation it provides leads to better browning and crisping. Chicken skin often has a tendency to fuse to pans and then steam, which leads to soft skin.
With parchment paper, the exposed areas of the chicken make direct contact with the hot pan surface through the paper. This improves browning on the underside. Any rendered fat or juices also fall away rather than pooling around the chicken, which can make the skin soggy.
Facilitates Easy Clean-Up
After cooking chicken on parchment paper, you can simply ball up the used paper and throw it away. That makes clean-up a breeze. There is no need to scrub cooked on bits and grease stains out of your pan.
You can rinse or wipe out any grease, but clean-up will be minimal when using parchment paper for chicken. Much easier clean-up compared to bare pans covered in oil and brown bits of chicken skin.
Retains Moisture Better
Cooking chicken directly in a pan leads to moisture loss as the chicken essentially steams and stews in its own rendered juices. Parchment paper allows moisture to escape underneath the chicken rather than pooling around it. This leads to a better texture.
At the same time, the parchment paper provides a subtle insulating effect that retains some natural moisture compared to direct pan cooking. The result is very moist, tender chicken that is not soggy or steamed.
Can Be Used at High Heat
Standard parchment paper works in oven temperatures up to 420°F. There are also high-heat parchment papers that are safe at even higher temperatures. This allows you to cook chicken at the high heats necessary to achieve crispy skin and properly cooked meat.
You do not have to worry about the parchment paper burning or smoking, even with very high oven temperatures. It is more durable than wax paper at high heat.
Saves You Money
Parchment paper is an inexpensive item to keep stocked in your kitchen. A roll lasting many uses only costs a few dollars. Using parchment paper will save you money in the long run by protecting your bakeware and avoiding harder-to-clean messes.
It also helps you get the most out of cheaper pans. You do not have to splurge on high-end nonstick pans to get good results. Parchment paper turns basic affordable baking sheets into nonstick surfaces.
Easy to Find
Parchment paper is readily available at any grocery store or retailer with a kitchenware section. It is right alongside other basics like aluminum foil, plastic wrap, and wax paper. Most stores carry their own store brand, but Reynolds and Wilton are common national brands.
It is not a specialty or hard to find item. Parchment paper is very inexpensive and convenient to keep stocked in your kitchen so it is always available when baking or roasting chicken.
How to Use Parchment Paper for Chicken
Here are some tips for using parchment paper when cooking chicken:
- Cut sheets a few inches larger than your pan. You want overhang to make transferring easy.
- Line the pan evenly and smoothly, creasing the corners.
- Oil or spray the parchment paper if making something sticky like chicken wings.
- Arrange chicken pieces evenly, leaving space between pieces.
- Bake as recipe directs, until chicken is cooked through.
- Remove pan from oven, transfer parchment paper and chicken to serving dish.
- Pull the parchment paper with chicken off pan in one piece.
- Discard parchment paper before serving chicken.
Cooking Different Chicken Pieces on Parchment Paper
Parchment paper is useful for all different cuts and preparations of chicken. Here are some examples:
Baked Chicken Breasts
Boneless chicken breasts are prone to drying out. Line a baking sheet with parchment paper, arrange breaded or marinated breasts, and bake until cooked through. The parchment paper will keep them from sticking and help retain moisture.
Chicken Wings
Toss coated wings in sauce or rub on parchment-lined pans. The high heat will crisp the skin while keeping them from sticking. Transfer wings to serving plates by lifting the parchment paper.
Chicken Thighs and Legs
Bone-in chicken thighs and drumsticks crisp best at high heat. Parchment paper allows you to use high oven temperatures to achieve crispy skin without pan damage from the bones.
Whole Roast Chicken
A parchment paper sling under and around a whole chicken makes transferring from roasting pan to cutting board easy. It prevents you from piercing the cooked meat trying to lift it.
Chicken Tenders
Breaded chicken tenders bake up crispy on a parchment lined pan. The breading will brown evenly without sticking, and any excess oil drains away underneath.
Tips for Best Results
Follow these tips when using parchment paper for chicken:
- Cut slits in the skin of bone-in pieces for maximum crispness.
- Avoid overlapping chicken, which leads to steam and sogginess.
- Quickly blot bone-in pieces before baking to remove excess moisture from skin.
- Brush bone-in pieces with a little oil for browned crispy skin.
- Use tongs and spatulas to transfer chicken pieces and avoid ripping paper.
Parchment Paper FAQs
Is wax paper the same as parchment paper?
No, wax paper and parchment paper are made differently. Wax paper has a thin coating of wax on each side, while parchment paper is treated with silicone for nonstick properties. Parchment can withstand much higher temperatures than wax paper.
Can you reuse parchment paper?
It is best not to reuse parchment paper, especially when cooking meat. The paper is inexpensive and a fresh sheet helps prevent contamination. Reused parchment also risks tearing.
Does parchment paper contain toxic chemicals like PFOA?
No, parchment paper is free of PFOA and other chemicals of concern. It is non-toxic and safe to bake with, even at high temperatures.
Can you compost parchment paper?
In some industrial composting facilities parchment paper will compost. However, it typically will not break down well in backyard compost piles. The high heat of industrial composting is needed.
Conclusion
Parchment paper provides many benefits when baking or roasting chicken. It prevents sticking and damage to pans, facilitates easy transfer, and leads to better results including crispy skin. Parchment paper is an inexpensive must-have that makes cooking chicken much easier from start to finish.