Crispy Chicken Skins are an easy way to add some savoriness to any dish and incredibly easy to make.
I am giving a little bit of a sneak peak here to an upcoming post, but I had to highlight these crispy chicken skins! They deserve their very own post – they are THAT good. Think of fried chicken and how the best part is the fried chicken skin (if we are all being honest with ourselves) – that is what we are doing here. Why wouldn’t we want to add that to more recipes? …… Anybody. Bueller. That’s what I thought.
As you can see in the picture, I was going for a lighter, crispier version of the classic fried chicken skin (thus the name “crispy” chicken skins – right), but feel free to modify the recipe as you see fit.
Here I simply sprinkled salt, pepper and paprika on the chicken skin and then baked at 350 for 45 minutes. If you want them flat, as opposed to curly, then place a second cookie sheet or other oven-safe pan on top. If you wanted less crispy, pull it out at a half hour and take that second pan off and then maybe only put back in the oven 10 minutes and then check again.
You could also experiment with breading the skin and trying to re-create a fried chicken skin …. (if you do let me know!)
As for serving, the possibilities are endless, really. You could chop it up and add it to a salad; topping on a chicken taco; add it to a soup on the side instead of a breadstick …. it can elevate even the simplest of dishes and is a nice little recipe to have in your back pocket to make your recipe both savory and unique.
Okay – here’s the breakdown:
Take your chicken skin (I used skin from a thigh)
Add salt and pepper and a little paprika
Take cookie sheet, add layer of parchment, add chicken skin, add another layer of parchment, add another cookie sheet.
Bake for 45 minutes at 350.
So yummy.
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Prep Time:
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PinIngredients
- However many pieces of chicken skin you want.
- Kosher salt
- Ground black pepper
- Paprika
Instructions
- Preheat oven to 350
- Take cookie sheet and lay a piece of parchment paper down.
- Place your chicken skins down
- Sprinkle with salt, pepper and a little bit of paprika.
- Lay another piece of parchment paper on top of the skins.
- Then place another cookie sheet on top to flatten.
- Bake for 45 minutes.
- If you want less crispy, remove second cookie sheet after 30 minutes and then put back in the oven for the remaining 20-25 minutes.
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How should I store the chicken skins. Should they be kept in the fridge and how long will they keep for. thanks
★★★★
I have not had an opportunity to have ‘leftover’ crispy chicken skins, however, just as with leftover crispy fried chicken, the refrigerated leftovers will have soft, limp skins. If you have an air fryer or convection oven, you can ‘re-crisp’ them in a hot unit for a few minutes, but keep an eye on them.
★★★★