Move over pork rinds, hello chicken skins (chicken skin cracklings). This chicken skins recipe takes just 3 ingredients and just 10 minutes is all it takes to make. A chicken skin recipe that is low carb and keto friendly. Similar to a pork skin but made with chicken skin instead. Crispy chicken skin that is loaded with crunchy flavor.
Chicken skins are the skin off chicken that is then cooked crispy, similar to what you would get with a pork rind. Eat them plain or dip in some smoked queso, crumble and use for breading meats for a low carb option, or snack any other way.
You might also know this chicken snack by other names – Chicken skin chips, chicken cracklings, fried chicken skins, chicken Chicharrones, cracklin chicken, or even chicken rinds. The crisp skin can be seasoned with fresh herbs, chili powder, or any other spices of choice. It is the best way to use up the leftover chicken skin you were not going to use in your recipe.
No matter what or how you name these crunchy skins, they are pretty satisfying. Simple ingredients and just a few minutes is all it takes to make this snack the whole family might enjoy. So grab your favorite spice blends and get to baking for a satisfying crunch.
This Chicken Skins Recipe Is…
No need to buy skinless meat, head to your grocery stores and buy the skin-on chicken thighs and save the skin for making the crispiest skin to snack on. It will save money compared to buying skinless chicken, and you can use all pieces of the flavorful meat and skin.
- Made With 2 Ingredients
- Baked Not Fried (for healthier option)
- Cooks in just 10 minutes
- Low Carb and Keto Friendly
- Tons of Ways to Flavor and Change The Skins
- Easy
Ingredients You Will Need
Chicken Skin – The skin off chicken is what you will use. Make sure to trim away any fat, you only want the skins.
Season Salt – I used a season salt. Now, you can essentially season your skins anyway you want.
Oil – The oil is optional but I find it is very important to use for making the skins really crispy. Just lightly grease both sides, and season.
Variations
Seasoning – You can use any seasoning you want. Like I mentioned above. Go extreme or light. The option is up to you on what you choose to use. From a Creole Seasoning to a simple salt and pepper.
Frying Skins – If you don’t want to bake your skins you can fry. Add around 1-2 inches of oil into a skillet and get the oil to around 350 degrees. Then pan fry the skins on each side until nice and crispy and fully cooked.
I recommend a cast iron skillet for this as it creates an even heating, where less sturdy pans can create hot spots so certain areas are the hottest part and can unevenly cook the skins.
Air Fryer – You can air fry the skins as well you will do 350 degrees and cook for 2-4 minutes, flip and finish cooking until the skins are crispy and well done. Lightly greasing the chicken will help ensure they get crispy.
Remove from oil and then season with your choice of seasoning while the skins are still wet from the hot grease. Let cool a bit then enjoy crispy chicken skins for snacking.
How to Make
Full directions on how to make chicken skins are in the printable recipe card at the bottom of the post.
Step One: Take a baking sheet and place foil over the top. Then you can use a wire rack or baking rack to place on top of the pan. This is optional but it does help for an even cook.
Step Two: Trim away any fat on the chicken skin and then pat it dry on both sides. Place on a greased rack and then season with season salt and lightly brush with oil. Make sure it is a single layer with the skin side up on the tray.
Step Three: Bake for 10 minutes, the skins will shrink to about 1/2 the size they were. They will be crispy when you tap on them.
If need be bake the skins for longer.
Pro Tip: Depending on the size and thickness of your chicken skins the cook time will vary in terms of how long it takes to fully cook the skins. The goal is to create a nice crust on the skins, and create a crunchy texture.
Storing Leftovers
Since these homemade chicken skins don’t have preservatives like store bought they need to be refrigerated in an airtight container. The skins need to be eaten within 3 days of being made.
Reheating is easy, just warm them back up in the oven to help offer that crispy texture again! Once warmed up, enjoy like they were fresh.
Helpful Tips For Success
- Ensure you are cooking skin only, no fat. Trim the skins if needed.
- Season as you would like.
- Make sure that you allow the chicken skins to cool completely before putting up, to prevent them from getting soggy.
- Make as much or as little as you would like.
- Depending on the thickness of the skins the cook time will vary enough.
- Chicken skins are fully baked through when you can lightly tap on them and they are hard and not soft.
Frequently Asked Questions
More Chicken Recipes
Print Recipe Card Here
Chicken Skins (Chicharrones)
Ingredients
- 9-12 Chicken Skins
- 1 Tablespoon Seasoning Salt
- 1/2 tablespoon oil
Instructions
- Preheat your oven to 350 degrees. Then line your baking sheet with foil. Then place a rack on your baking sheet. Lightly grease the rack to ensure it does not stick.
- Pat your chicken skins dry, and then season with the season salt or choice of seasoning.
- Place the chicken skins on the tray, and lightly brush with oil. This will help to ensure the chicken skins crisp up without drying out.
- Bake for 5 minutes and then flip the skins over, and continue baking for another 5 minutes. You will remove the chicken when you tap on the skin and it is hard and crunchy.
- Let the skins cool a bit then serve up your baked chicken skins aka chicharrones.
Notes
Equipment
Nutrition
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