Chicken Cracklins

By • February 12, 2010 6 Comments

25 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes: Chicken|Hors d'oeuvres|Snacks

💬 View Comments ()

Comments (6) Questions (0)


over 4 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 4 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 5 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 5 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 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Fun snack. Easier than pork rinds!


over 5 years ago melissav

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