Chicken Skins (Chicharrones)

Chicken skin also known as chicken rinds or chicharrones is a crispy keto friendly snack. These baked chicken skins are a great snack, or dipper for dips, or snacking on. Give this baked chicken cracklings to try.

Course Appetizers and Snacks

Cuisine American

Keyword chicken chicharrones, chicken cracklings, chicken rinds, chicken skin cracklings

Prep Time 3

Cook Time 10

Total Time 13

Servings

Calories 260kcal

Author Kelsey

Equipment

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

Frying: You can fry in a pan with 1-2 inches of oil. Just pat dry, and season the chicken skins. Then fry until crispy on both sides.

Air Frying: To air fry you will pat dry, season and then brush with oil. Place on your basket or air fryer tray and cook at 350 degrees for 3-4 minutes. Flip and air fry until the chicken skins are fully cooked.

Cook Time - Depending on the cook time you will find that the thickness of the chicken skins will cook less or more. You want the whole chicken skin to be completely cooked and the skin is crunchy and in a sense dried out.

Nutrition