Chicken Crackles

What are THOSE? Why, fried chicken skins, of course! It may sound unappealing, but they are kid-approved and a favorite crunchy snack in our house. I make them just about every time that I cook a whole chicken. These crispy little beauties satisfy a salty craving and are rich in protein and healthy fat. They require only three ingredients and fry up in a jiffy! Feeling adventurous? Give them a try and see for yourself. Great-grandma never wasted any part of the chicken. She was on to something!

Chicken Crackles

Heavy-bottomed large saute' pan or cast iron skillet

2 - 3 Tbsp. high-heat cooking oil, such as tallow, duck fat or avocado oil (or enough to generously cover the bottom of the pan)

Chicken skins from previously cooked chicken (best if completely cooled)

Generous pinch of sea salt, to taste

Place skillet on burner set to medium heat. Add oil to pan, letting it melt and coat the surface for about one minute. You will know it’s ready when a drop of water sizzles in the oil. Add the chicken skins and fry in hot oil for about five minutes on each side, flipping with tongs once edges begin to look crispy and golden. Transfer to a plate covered with napkins or paper towels and let cool. Serve immediately, or store in the fridge for snacking later.

I often have many different shapes and sizes of skin, depending on how easily it falls off the bird. This is ok and won’t change the taste or quality, only the amount of time it will take to cook.

Enjoy!😋