Chicken cracklings are similar to pork rinds but made with chicken skin.

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Recipe Summary

prep:
5 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.

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  • Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.

  • Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

144 calories; protein 7.1g; fat 12.8g; cholesterol 21.8mg; sodium 59.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2019
I just had to try this because I love pork rinds... this is simple and very good. My go-to when I debone my chicken legs. I wonder if it will work with thigh skins?? Will be trying. Again thanks Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2019
I ve made these before just like this to. Not really the healthiest but....soooi good Read More
Rating: 5 stars
11/18/2019
I just had to try this because I love pork rinds... this is simple and very good. My go-to when I debone my chicken legs. I wonder if it will work with thigh skins?? Will be trying. Again thanks Read More
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