These ultra crispy chicken cracklings are really easy to make and made slightly healthier because they are baked rather than fried.
Mr. K loves chicken cracklings. He gets really excited if he ever sees it on a menu. So this past weekend, I decided to try making my own.
I was surprised at how easy they were to make. It took only about 30 minutes and they are baked rather than fried, which let me feel slightly less guilty. I can’t decide which side looks better– the side with all the seasoning or the plain golden backside.
It might have taken only about 30 minutes to make, but Mr. K finished them off his share in about ten. And then promptly asked me to make them again.
But I told him no more for a while. These are absolutely delicious, but definitely not something one should be eating often.
To make the chicken cracklings, first you’ll need some chicken thighs. Keep in mind that the skin shrinks quite a bit when it’s finished cooking. I used a bag of frozen thighs. You remove the skins, pat them extremely dry with paper towels and then lay them on a baking sheet lined with parchment paper. You want to make sure you use parchment paper underneath so the skins don’t stick.
Then you put a sheet of parchment paper on top, covering the skins. Then take another baking pan and lay it on top, so it adds weight on top and keeps the skins from curling during cooking. It also prevents splattering of oil so you have very little clean-up when you’re done. You oven roast the skins for about 15 minutes, then flip them over and roast another 10-15 minutes until they are completely crisp.
Writing this post is making me quite hungry…
- Skins of 8 chicken thighs
- chicken rub seasoning of your choice
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Dry chicken skins with paper towels. Lay skins down on parchment paper and sprinkle seasoning on surface of each skin.
- Take another sheet of parchment paper and lay on top of skins, completely covering them. Take another baking sheet of the same size and place on top to weigh down the skins. This keeps the skins flat during cooking and also prevents oil splattering in your oven. Bake for 15 minutes.
- Briefly remove top baking sheet and parchment paper so you can flip the skins over. Then put parchment paper back on followed by top baking sheet and bake another 10 minutes. Check on skins. Skins are done when they are golden and completely crispy. If not done, bake another 5-10 minutes. Mine took about 30 minutes total.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.