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🍗 The ultimate crunchy appetizer
Personally, I could eat just chicken skin. Well seasoned, ultra crispy, perfectly salty. This recipe is exactly that. A simple, frankly decadent appetizer, perfect for impressing the gang during a game or for snacking on with a cold beer. Nothing complicated, just patience and good technique.
🔥 A texture that explodes in your mouth
The secret is slow, flattened cooking. By compressing the skins between two plates, you get even cooking without curling, and a crispiness reminiscent of potato chips… but much more decadent.
🔥 Oven or air fryer, your call
This recipe works beautifully in the air fryer as well. The goal stays the same: slowly render the fat while drying the skin without burning it. The air fryer is faster and perfect for small batches or last-minute cravings, while the oven shines when you’re cooking a larger quantity for guests.
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🔪 Remove excess fat thoroughly
The less fat left under the skin, the crispier and more rigid the final result, especially in the air fryer where fat renders quickly.
📐 Weight matters in the oven
Using a baking sheet and skillet keeps the skins flat, prevents curling, and ensures even browning across the entire surface.
🌬 Never overcrowd the air fryer
Good air circulation is essential. Too many skins at once create steam and lead to soggy results.
⏱ Let them rest before serving
Crispiness finishes developing as the skins cool. Give them a few minutes and you’ll be rewarded with a serious crunch.
Ingredients
- 2 tsp paprika
- 2 tsp Italian seasoning
- 2 tsp brown sugar
- 1 tsp garlic salt
- Skins from 8 whole chickens, excess fat removed (scrape underside with a knife)
- Salt and freshly ground black pepper
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Preparation
- Preheat the oven to 325 °F (160 °C). In a bowl, mix all the spices together.
- Line a large baking sheet with parchment paper and sprinkle a light layer of the spice mix over it. Arrange half of the chicken skins flat on the parchment, then sprinkle with about half of the remaining spice mix.
- Cover with another sheet of parchment paper. Place a second baking sheet directly on top, then set a heavy skillet on top to weigh everything down and keep the skins flat.
- Bake for 25 to 30 minutes, rotating the pan every 10 minutes, until the skins are golden and fully crispy.
- Remove from the oven, take off the weight, and transfer the skins to paper towels. Let cool for 5 to 10 minutes to fully crisp up.
- Repeat with the remaining skins. Be careful: the baking sheets will already be hot, so the second batch may cook faster.
Air fryer method
- Preheat the air fryer to 360 °F (180 °C). Arrange the seasoned chicken skins in a single layer in the basket or on a perforated tray. Cook for 12 to 18 minutes, flipping halfway through. Work in batches if needed. Let rest a few minutes before serving so the skins firm up and become fully crunchy.
Yes, but differently. The air fryer is faster and ultra crispy for small batches, while the oven is better for cooking larger quantities evenly.
No. The circulating hot air replaces the need for compression. Just keep the skins flat and spaced out.
Yes. Reheat briefly in the oven or air fryer to bring the crunch back.
Absolutely. Thaw briefly in the fridge, then season and cook as usual.
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