Roasted Chicken Skins
This roasted chicken skin recipe makes a great snack and you also have no waste when you’re using the meat for a different recipe. The drier the chicken skin, the better. Take the skin off the meat by pulling with a thick paper towel. Pat the skin dry or put in refrigerator for an hour if you have time. Thigh and breast skin are the largest pieces and lay the flattest. Drums are smaller. It’s a simple flavorful snack that’s finger lickin’ good.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 4 (2 each)
- Category: Appetizer
- Method: Oven
- Cuisine: International
- 8 chicken thigh skins
- black pepper
- Preheat the oven to 450F (roast if you got that option on your oven) and line a baking sheet with aluminum foil.
- Pat dry the chicken and lay flesh side down on the foil. Lightly salt & pepper. Bake skins for ~ 13-16 minutes or until crispy. Lay on paper towels to soak up the grease (or a drying rack) and cool down. Happy snackin’! Beckie
Things In My Kitchen:
- 12 x 17 jelly roll baking sheet – I use this for practically everything that goes in my oven.
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Keywords: Roast Chicken Skins, Gluten Free, Dairy Free, Keto, Paleo, Whole 30, Snack