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Epicurious
Bon Appétit

Crispy Salt-and-Pepper Chicken Skin

By Eli Dahlin, Damn the Weather, Seattle, WA

4.1

(4)

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Photo by Danny Kim
Cooks' Note

You'll need about 3 pounds skin-on, bone-in chicken thighs to yield 1/2 pound skin. Use your newly skinless thighs in a braise.

Recipe information

  • Yield

    4 Servings

Ingredients

1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces
Salt and pepper

Special equipment:

Parchment and baking sheet (to keep skin from curling)

Preparation

  1. Step 1

    Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.

  2. Do Ahead

    Step 2

    Skin can be baked 3 hours ahead. Store airtight at room temperature.

TagsChickenPoultrySnackDairy FreeGluten FreeNut FreeKetoMake AheadEasyOven BakeBon Appétit

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