The seasoning on these oven fried chicken skins is posed for theatrical purposes. The chicken pork rinds in the picture were seasoned with salt and pepper. I'm torn. Would salt and vinegar chicken pork rinds be delicious, or an abomination? Buffalo would probably be fantastic, but pizza? I'm on the fence. Drop a comment if you're interested in a review of the flavors.
Baked chicken skins – crispy and crackly, these poultry pork rind alternatives deliver a satisfying crunch! Chicken chicharrones make for a fantastic snack and appetizer, especially ideal for those abstaining from pork. As a bonus for grinding your own chicken, you get chicken skin as a flavorful byproduct. Baking your own poultry rinds is a delicious and rewarding use of this ingredient.
Description
Step one: Procure chicken skin. Oven-baked chicken skin requires, well, the skin! I often find that chicken quarters offer the best price per pound at the grocery store. However, since I also use a lot of ground chicken (like in the Pesto Mozzerella Chicken Patties), I need to find a purpose for the skin. Keep in mind that the skins will shrink considerably during cooking. Ensure that your raw skin pieces are at least half a size larger than you want your final chips to be. For instance, if you desire 1-inch crisps, cut the skins to 1.5-2 inches in size. You can compare the before and after pictures for an idea of the shrinkage that occurs.
Chicken skin is rich in flavorful fat and collagen, resulting in a sheet pan of drippings. This recipe serves as a fantastic appetizer or a companion for a chicken-based main course. The drippings are akin to liquid gold, offering a burst of flavor to enhance your main dish. If you're a fan of nose-to-tail cooking philosophy, this approach ensures minimal waste and maximum flavor utilization.
These chicken chips are entirely customizable. While I personally enjoy them with just essential salt and pepper, feel free to experiment with any seasoning you would use on a potato chip. Keep in mind that they will retain a mild chicken taste as the base flavor.
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
Nutritional information is approximate for cooked weight. One serving is 1 Oz.
Calories: 126
Protein: 4.5
Fat: 12
Carbohydrates: 0
Ingredients-
Chicken skin
Seasonings-
(All spices are optional and customizable)
Oil
Salt
Pepper
Instructions- Crispy Oven Fried Chicken Skins
Step one. Preheat your oven to 275 degrees F.
Prep your chicken skin by trimming any unappetizing bits and picking off any extra feathers you find. However, feel free to skip this step if you're not too bothered—after all, the chicken chip CIA isn't spying on you (allegedly). Trim the skin to size before placing it on the wire-racked baking sheet. Keep in mind that they will shrink during cooking, so cut them a size larger than you ultimately want them to be.
Arrange the chicken skins on the wire rack, ensuring they don't touch each other. Once your "flesh puzzle" is complete, spritz the skins with oil and season with salt and pepper. Be mindful not to overdo the seasonings, as the skins will shrink during cooking, potentially concentrating the flavors too much. Flip the skins over and repeat the oil, salt, and pepper application on the other side.
Once seasoned, place in the preheated oven for about an hour and a half. Rotate your pan halfway through cooking. The skins will shrink, curl, and then flatten out as they cook. It’s finished when the texture changes from soft to crispy and cracks like pork rinds.
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