Chicken cracklings are a crispy, savory snack made from rendered chicken skin Also known as chicken chips or chicken skins, these crunchy bites pack a flavorful punch and make a satisfying high-fat, low-carb snack
What Exactly Are Chicken Cracklings?
Chicken cracklings are made by cooking chicken skin at a low temperature until most of the fat renders out, leaving behind crispy, crunchy skin. Essentially, chicken cracklings are the chicken version of pork rinds. The process of slowly rendering the fat from the skin results in chicken cracklings that are lighter and airier than the original skin, with a shatteringly crisp texture when cooled.
Chicken cracklings are made from chicken skin that is removed before cooking chicken pieces with the skin on, like chicken thighs or drumsticks. The skin can come from any part of the chicken but skin from the thighs and legs tends to be fattier yielding more cracklings. Many butchers and grocery stores don’t sell chicken skin on its own, so saving the skins from other chicken recipes is the easiest way to source it.
The Allure and Benefits of Chicken Cracklings
Chicken cracklings have grown in popularity in recent years, especially among keto, paleo, and low-carb eaters who embrace them as a high-fat, moderate protein snack. The fat in chicken skin is predominantly monounsaturated and saturated fat. While saturated fat was once demonized, current research shows it’s not as bad as once thought when eaten in moderation as part of a balanced diet.
A lot of people think that chicken cracklings are healthier than pork rinds because the rendering process takes out a lot of fat, leaving mostly protein and not many carbs. This makes chicken cracklings more protein-dense than pork rinds. Seven to ten grams of protein are usually in an ounce of chicken cracklings.
In addition to their macro-nutrient composition, chicken cracklings are appealing because they satisfy cravings for something crunchy and salty, while using up what would normally be discarded chicken skin. They provide a tasty way to reduce food waste and make use of the whole bird.
How to Make Chicken Cracklings
Making crispy, crunchy chicken cracklings relies on slowly rendering the fat from the skin using controlled, low heat. There are several methods for accomplishing this:
Oven Rendering
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Put the chicken skin on a rack that is set on a baking sheet with a lip around the edge.
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Bake at 300-350°F for 30-60 minutes until skin is browned and crispy.
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Flip halfway through for even cooking.
Stovetop Rendering
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Place chicken skin in a cold skillet and set over medium-low heat.
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Cook, draining fat as it renders and flipping occasionally, for 15-30 minutes until crispy.
Air Fryer
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Arrange chicken skin in air fryer basket in a single layer.
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Air fry at 370-400°F for 10-15 minutes, flipping halfway.
Deep Frying
- Fry chicken skin in 350°F oil for 2-5 minutes until golden brown and crispy.
No matter the cooking method, it’s essential to thoroughly pat the chicken skin dry first and season it generously with salt and spices for flavor. Popular seasonings include garlic powder, onion powder, paprika, cayenne, black pepper, chili powder, rosemary, and oregano.
Serving and Storing Chicken Cracklings
Chicken cracklings are delicious on their own as a standalone snack, but they can also be used as a mix-in or topping for other dishes:
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Crumble over salads and grain bowls as a low-carb substitute for croutons.
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Use as a protein-boosting topping for soups and chilis.
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Sprinkle over pizza, tacos, eggs, or avocado toast for an extra crunch.
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Dip in salsas, guacamole, salad dressings, or aioli.
Chicken cracklings are best consumed freshly made but can be stored in an airtight container at room temperature for 2-3 days. They lose their crispiness over time. For longer storage, freeze chicken cracklings in a single layer on a sheet pan then transfer to a freezer bag. Re-crisp frozen cracklings in a 400°F oven for 5 minutes.
FAQs About Chicken Cracklings
Are chicken cracklings healthy?
Chicken cracklings are high in fat, sodium, and calories, so they aren’t the healthiest snack choice. However, the fat is predominantly monounsaturated and saturated fat rather than trans fats. The rendering process also removes quite a bit of the fat, leaving the end product more protein-dense than pork rinds. Enjoyed occasionally as part of a balanced diet, chicken cracklings can be part of a healthy lifestyle.
How do you make chicken cracklings extra crispy?
Starting with very dry skin is key for ultra-crispy cracklings. Letting the skin air-dry in the fridge overnight or patting it very dry with paper towels before cooking removes excess moisture. Rendering the skin low and slow followed by cooling completely before eating also maximizes crispness.
Can you use an air fryer to make chicken cracklings?
Yes, an air fryer is a great way to make chicken cracklings! The hot circulating air crisps up the skin nicely. Air fry skin-side down first at 370-400°F then flip halfway through cooking. An air fryer yields lighter, crispier cracklings than oven baking.
What’s the best chicken skin to use?
Skin from any part of the chicken can be used. Thigh and leg skin tends to be fattier, so it may yield more cracklings than the thinner breast skin. But breast skin works well too. Go with whatever chicken skin you have on hand.
How long do homemade chicken cracklings last?
Freshly cooked chicken cracklings will last 2-3 days stored at room temperature in an airtight container. After that, they lose their crispiness, becoming chewy. For longer storage, freeze chicken cracklings then re-crisp in the oven when ready to eat.
Can you flavor chicken cracklings?
Absolutely! Chicken cracklings are a great canvas for different seasonings and spices. Try garlic powder, onion powder, paprika, cayenne, chili powder, curry powder, rosemary, oregano, Old Bay seasoning, lemon pepper, ranch seasoning, etc. Apply seasonings before cooking or sprinkle them on the crispy cracklings after cooking.
Are chicken cracklings keto/paleo/Whole30 friendly?
Yes, chicken cracklings fit into keto, paleo, and Whole30 diets since they contain no carbs, grains, dairy, or legumes. Their high fat and moderate protein content make them a nutritious snack choice for low-carb lifestyles.
The Satisfying Crunch of Chicken Cracklings
Chicken cracklings are a salty, crispy snack that fills you up and gives you a satisfying crunch. They didn’t throw away the extra chicken skin; instead, they used it. It’s easy to make chicken cracklings that taste great and can be changed up with different spices. Although not the healthiest snack, these can be eaten in moderation as part of a healthy diet. This is especially true for people who follow a low-carb, paleo, or ketogenic diet. Keep a batch handy for crunchy snacking anytime!.
A Sign of a Frugal Cook
As is common in nose-to-tail eating of frugal cooks, nothing is wasted, and cracklings are a prime example. If the skin were edible, that, too, would have gone into the cooking pot. Instead, that went into the boiling pot and was tanned into hide.
Don’t Throw Away the Fat
The byproduct of making cracklings is the rendered fat known as lard. Lard used to be the most popular cooking and baking fat, but because it contains saturated fat, it lost popularity. However, it was still used in a lot of pie crusts and other international recipes. Now and then, though, experts are saying that saturated fats are better than trans fats (in moderation, of course).