Chicken Cracklins

By • February 12, 2010 • 6 Comments

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Author Notes: Cracklins are the perfect savory movie snack and a great way to use leftover skin, for those of you who break down whole birds for skinless breast or thigh preparations. Crisp and chickeny with a bit of salt, they'll remind of your favorite roast chicken but without making a meal of it. They take little time in the oven, and prep is simple. Make sure to save the fat that renders out for later cooking.adashofbitters

Serves 2

  • chicken skin
  • flaky sea salt, for finishing
  1. Preheat oven to 375. Line a sheet pan with parchment. Place chicken skin on the parchment. Put another piece of parchment on top of the skin, and a second sheet pan on top. Place in the oven, weighted down with a heavy pot, and bake for 30 minutes. Remove from pan, drain on paper towels, and sprinkle with flaky sea salt.
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Tags: delicious, finger food, savory, snack

Comments (6) Questions (0)


over 3 years ago prettyPeas

Ha--this is exactly what I do, except I sandwich with a silpat. I also do it for precooked skin that has gotten flabby in the fridge from a leftover roast chicken.


over 3 years ago StuartRebDonald

Love it. The best/easiest recipe I've found for these. I like to break them up into the filling of my papusas for a little crunch.


over 4 years ago rpetralia

My mother-in-law makes a version of these, but they're not flattened. Yours seem super easy to prepare, and just as decadent as hers. I'm making them.


over 4 years ago crispywaffle

In the Philippines they have a version of this called chicharon manok (chicken chicharrones). Truly addictive. I really like your method -- in the oven rather than deep-frying. I'll be trying this!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Fun snack. Easier than pork rinds!


over 4 years ago melissav

Wow. I have a feeling these might be a bit addictive. . .