I present chicken cracklins. Basically baked crispy chicken skin. I took the skin off some thighs to use the meat in a recipe. All you have to do to make this is lay them flat on parchment, cover with another sheet of parchment and bake at 375 for about 15-20 min.
Chicken cracklins
becsta
(Rebecca)
#2
These are the best, I made some for the first time the other week, I bought just over 1kg of skins from the butcher. I still have some in the freezer. They were still really crispy a few days later. I stored them in an air tight container in the fridge on paper towel.
clackley
(Cathy)
#4
I fry chicken skin in my cast iron skillet! It is a rare treat. Wish I could buy just organic chicken skin! What must they be doing with the skin pealed off all those breasts and thighs?