Chicken Skin Chips (Crackling) Recipe
Introduction
Chicken skin chips, also known as crackling, are a crispy, flavorful snack or topping that’s incredibly easy to make at home. Using just a few simple ingredients, you can transform chicken skin into golden, crunchy bites perfect for adding texture to dishes or enjoying on their own.
Ingredients
- ½ lb chicken skin (about 8 pieces, removed from thigh or breast, including any excess yellow fat)
- ½ cup water
- ¼ tsp kosher salt
- ¼ tsp white pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
Instructions
- Step 1: Place the chicken skin face down in a cold nonstick pan along with any excess chicken fat.
- Step 2: Turn the heat to medium and cook until you hear sizzling, about 1–2 minutes.
- Step 3: Add the water to the pan and bring to a high simmer. Then reduce the heat back to medium and cook until the water has evaporated, leaving the rendered fat. Flip the skin as needed until it becomes a deep golden brown and crisp.
- Step 4: Remove the crispy skin and drain on a paper towel. In a small bowl, combine the salt, white pepper, garlic powder, paprika, and cayenne pepper. Sprinkle this seasoning mix over the chicken skin while it’s still hot.
- Step 5: Optionally, cut the chicken skin into bite-sized pieces to use as a crunchy topping on stir-fries, noodles, or soups. Strain and save the rendered chicken fat in a glass or airtight container for cooking vegetables or potatoes.
Tips & Variations
- For extra flavor, try adding a pinch of smoked paprika or lemon zest to the seasoning blend.
- If you prefer spicier chips, increase the cayenne pepper slightly or add a dash of chili powder.
- Make sure the chicken skin pieces are dry before cooking to ensure maximum crispiness.
- Use the rendered chicken fat for frying eggs or roasting vegetables to add a savory depth.
Storage
Store leftover chicken skin chips in an airtight container at room temperature for up to 2 days to retain crispiness. Avoid refrigerating as moisture can soften them. Reheat briefly in a hot pan or oven to restore crunch before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken skin from any part of the chicken?
Yes, skin from thighs or breasts works best, especially when it includes some of the yellow fat, which helps render a crispy texture.
Is it necessary to add water during cooking?
Adding water helps render the fat evenly and prevents the skin from burning too quickly, resulting in a crisp, golden finish.
PrintChicken Skin Chips (Crackling) Recipe
Crispy and flavorful Chicken Skin Chips, also known as crackling, made by rendering chicken skin until golden brown and seasoned with a blend of spices. Perfect as a crunchy snack or garnish for stir fries, noodles, and soups.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 8 servings of chicken skin chips 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken Skin Chips
- ½ lb chicken skin (about 8 pieces from thigh or breast, including excess yellow fat)
- ½ cup water
- ¼ tsp kosher salt
- ¼ tsp white pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
Instructions
- Prepare the pan: Place the chicken skin face down in a cold nonstick pan along with any excess chicken fat present. This ensures even cooking and fat rendering.
- Start cooking: Turn the heat to medium and cook until you hear a sizzling sound, which should take about 1-2 minutes.
- Simmer with water: Add ½ cup of water to the pan and bring it to a high simmer. Then reduce the heat to medium, allowing the water to evaporate while the chicken fat renders and the skin crisps up. Flip the skin as needed until it turns a deep golden brown.
- Drain and season: Remove the crispy chicken skin chips from the pan and place them on a paper towel to drain excess fat. In a small bowl, mix together kosher salt, white pepper, garlic powder, paprika, and cayenne pepper. Sprinkle this seasoning mix over the hot chicken skin chips to enhance their flavor.
- Serve or store: Cut the chicken skin into bite-sized pieces to use as a crunchy topping for stir fries, noodles, or soups. Strain the rendered chicken fat into a glass or airtight container for future use in cooking potatoes or vegetables.
Notes
- Use a nonstick pan to prevent sticking and ensure easier crisping of the chicken skin.
- The addition of water helps render the fat and prevents the skin from burning early.
- Flip the skin carefully for an even crisp without tearing it.
- Season while the skin is still hot to better absorb the spices.
- Save the rendered chicken fat (schmaltz) for cooking other dishes; it adds a rich flavor.
Keywords: Chicken skin chips, chicken crackling, crispy chicken skin, snack, chicken fat rendering, savory snack
