Spiciness: Mild
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This crispy oven roasted chicken skin (AKA chicken skin cracklings) recipe makes a fast and easy snack. Oven bake chicken skin at 450F ~ 10 minutes.
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Roasted crispy chicken skin / cracklings are a simple flavorful snack that's finger lickin' good. Chicken skins are better and crispier when eaten right away but can be rewarmed at 300F in the oven ~ 6-8 minutes to try and get them crispy again.
What do you do with chicken skin leftover from another recipe?
Never throw away chicken skin! It's so tasty when crisped up and baked in the oven.
The drier the chicken skin, the more crispy the chicken skin cracklings will be. Take the skin off the meat by pulling with a thick paper towel. Pat the skin dry or put in refrigerator for an hour if you have time. Refrigerating the chicken skin will help dry it out.
Thigh and breast skin are the largest pieces and lay the flattest. Drumstick chicken skin is smaller so there's not a lot of yield compared to the breast or thigh. Drum chicken skin is also thicker because of the way it is pulled off so may take a minute or two more baked in the oven.
Chicken skins shrink when cooked so season conservatively with salt, pepper, and any other spices.
Other spices that would be delicious on crispy chicken skins are cayenne pepper, lemon pepper, thyme, and rosemary. Any spice (curry powder is also delicious) will work, just don't put too much on.
What Temperature do I Bake Crispy Cracklings At?
Everybody's oven is different! Some cook hotter or colder than others. Some bake better or hotter in the front or back or on the right or left sides.
Having said that, these chicken skin crisps are baked at 450F in the oven.
Get to know your oven and rotate the pan if needed or reduce or increase the temperature if oven recipes consistently don't get desired results.
How To Make Crispy Chicken Skins in The Oven:
- Pre-heat oven to 450F.
- Dry the chicken skin on the chicken with paper towels.
- Pull off the chicken skin from the breast, thigh, or drum with a paper towel.
- Lay on an aluminum lined baking sheet with a light layer of vegetable oil.
- Bake chicken skins in the oven for ~10-15 minutes at 450F.
Crispy Chicken Skin / Baked Chicken Cracklings FAQS:
Are cracklings the same as chicken skin?
YUP. Same thing, different name. Both crispy too 🙂
Can I use the schmaltz (rendered chicken fat) that's leftover from baking the chicken skins?
Yup! The chicken skins cook in their own fat and there will be leftover fat on the pan. Save it in a jar and place in the refrigerator or immediately throw some veggies on the sheet pan and roast them in the fat and chicken fond (little bits and pieces).
Do I cook the chicken skin on a lined or an unlined sheet pan?
Cooking chicken skin directly on the sheet pan (no aluminum foil) will make it easier to remove the chicken skin from the pan. It will also cook quicker.
If you cook chicken skin on an unlined sheet pan, check chicken skins at ~9-10 minutes as they will be done faster. I prefer this method but aluminum foil is easier clean up.
You May Also Like
Like appetizers? Check out these recipes:
- Easy Creamy Pinto Bean Hummus
- Easy Baked Buffalo Chicken Drumsticks
- Crispy Oven Baked Kale Chips
- Easy Salami Appetizer with Pickles
Looking for recipes where you can take the chicken skin off to try this recipe and still get dinner out of it? Check out these dishes:
- Stewed Chicken and Tomatoes with Rice
- Rustic Chicken Leg Cacciatore (Thighs / Drumsticks)
- Fricase de Pollo - Cuban Style Chicken Stew
- Turmeric Arroz con Pollo (Spanish Chicken and Rice)
Things In My Kitchen:
- 12 x 17 jelly roll baking sheet- I use this for practically everything that goes in my oven.
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Crispy Roasted Chicken Skins (Cracklings)
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EatSimpleFood.com
This oven roasted chicken skin (AKA cracklings) recipe makes a great snack and you also have no waste when you're using the meat for adifferent recipe.
- Author: beckie
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 (2 each) 1x
- Category: Appetizer
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Scale
- ~1 teaspoon vegetable oil
- 8 chicken thigh, drum, or breast skins
- salt
- black pepper
Instructions
- Preheat the oven to 450F and line a baking sheet with aluminum foil (for easy clean up) and lightly oil the foil.
- Pat dry the chicken and lay flat on the foil. Lightly salt and pepper the chicken skins.
- Bake chicken skins for ~ 13-16 minutes or until crispy. 10 minutes may work for thighs, drums may be 12 minutes, breasts may be 16 minutes.
- Lay on paper towels to soak up the grease (or a drying rack) and cool down. Happy snackin'! Beckie
Notes
- Cooking chicken skin directly on the sheet pan (no aluminum foil) will make it easier to remove from the pan. It will also cook quicker. If you cook chicken skin on an unlined sheet pan, check chicken skins at ~9-10 minutes as they will be done faster. I prefer this method but aluminum foil is easier clean up.
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