Chicken Cracklins

February 12, 2010

Test Kitchen-Approved

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

Ingredients

  • chicken skin
  • flaky sea salt, for finishing
In This Recipe

Directions

  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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Reviews (6) Questions (0)

6 Reviews

prettyPeas May 20, 2011
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.
 
StuartRebDonald May 15, 2011
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.
 
rpetralia February 24, 2010
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.
 
crispywaffle February 13, 2010
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!
 
mrslarkin February 13, 2010
Fun snack. Easier than pork rinds!
 
melissav February 13, 2010
Wow. I have a feeling these might be a bit addictive. . .