📝 About This Recipe
Often referred to as the 'bacon of the bird,' fried chicken skins are the ultimate indulgence for those who appreciate the perfect crunch. This recipe transforms humble poultry trimmings into an ethereal, glass-like snack that balances savory depth with a hint of smoky sweetness. Whether served as a high-end bar snack or a decadent garnish, these cracklins represent the pinnacle of nose-to-tail cooking and zero-waste culinary artistry.
🥗 Ingredients
The Skins
- 1.5 pounds Raw chicken skin (patted dry, removed from breasts or thighs in large pieces)
- 1 tablespoon Kosher salt (for initial seasoning and moisture extraction)
The Dredge
- 1/2 cup Cornstarch (provides a lighter, crispier texture than flour)
- 1/4 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon White pepper (ground)
Signature Spice Finishing Dust
- 1 teaspoon Smoked paprika (pimentón de la Vera)
- 1/2 teaspoon Granulated honey or brown sugar (for a subtle sweet contrast)
- 1/4 teaspoon Cayenne pepper (optional for heat)
- 1 pinch Flaky sea salt (Maldon or similar)
Frying Medium
- 1 quart Peanut oil or Vegetable oil (for deep frying; enough to submerge skins)
👨🍳 Instructions
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1
Lay the raw chicken skins flat on a cutting board. Using a sharp knife or a spoon, gently scrape away any excess thick yellow fat from the underside of the skins to ensure they fry evenly and become truly crispy.
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2
Cut the cleaned skins into uniform strips or squares, roughly 2 inches in size. Keep in mind they will shrink significantly (about 40-50%) during the cooking process.
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3
Place the skins in a bowl and toss with the 1 tablespoon of Kosher salt. Let them sit for 10 minutes; this draws out surface moisture which is the enemy of crispiness.
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4
Thoroughly pat each piece of skin dry with paper towels. The drier the skin, the less the oil will splatter and the crunchier the result.
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5
In a shallow dish, whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, and white pepper to create your light dredge.
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6
Dredge each piece of skin in the flour mixture, shaking off any excess. You want a very thin, almost translucent coating.
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7
Fill a heavy-bottomed pot or Dutch oven with the frying oil. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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8
Carefully lower the skins into the oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy skins.
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9
Fry the skins for 3-5 minutes, turning occasionally with a slotted spoon or spider. They are ready when the bubbling slows down significantly and they are a deep golden brown.
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10
While the skins fry, mix the finishing dust ingredients (smoked paprika, granulated honey, cayenne, and flaky salt) in a small bowl.
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11
Remove the skins from the oil and immediately transfer them to a wire rack set over a baking sheet. This prevents them from steaming and becoming soggy on paper towels.
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12
While still hot and glistening with a bit of oil, sprinkle the spice finishing dust generously over the skins.
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13
Allow the cracklins to cool for 2-3 minutes. This cooling period is essential as they will continue to firm up and reach maximum crunch.
💡 Chef's Tips
For the absolute crispest skins, freeze the raw skins for 15 minutes before scraping the fat; it makes it much easier to remove the 'schmaltz'. Avoid using only flour; the addition of cornstarch creates a 'glass-like' crunch that stays crispy longer. Ensure your oil temperature returns to 350°F between every batch to prevent the skins from absorbing too much oil. If you have leftovers, store them in an airtight container with a silica gel packet or a piece of bread to absorb moisture.
🍽️ Serving Suggestions
Serve as a sophisticated bar snack alongside a cold, crisp Pilsner or a dry Sparkling Wine. Use them as a gluten-free 'crouton' over a Caesar salad for an unexpected texture. Crush them slightly and sprinkle over creamy mashed potatoes or a bowl of ramen. Pair with a side of spicy honey or a lemon-zest aioli for dipping.