Crispy Chicken Cracklings: How to Make Crunchy Chicken Skin Snacks

For anyone who loves a good crunch—especially during summer BBQ season—crispy fried chicken skins are a must. Think of them as chicken chicharrónes but lighter: about 60% of the calories of traditional pork cracklings. High-end restaurants are even featuring chicken cracklings as an appetizer with dipping sauces, so this once-homey snack is gaining mainstream appeal.

I usually buy bone-in, skin-on chicken thighs for Chinese cooking because I find boneless, skinless thighs aren’t worth the extra cost. I debone the thighs, save the bones for stock, and collect the skins in a freezer bag until I have enough to make a snack or appetizer for guests.

Tips for making Crispy Chicken Crackling

Chicken skins

Collect the chicken skins in the freezer until you have a substantial amount. When ready to use, defrost them in a colander so excess water drains away—this helps the skins crisp properly. For health reasons, enjoy these cracklings in moderation: a 28 g (1 oz) serving contains about 90 calories. Store skins in a freezer bag and add to it whenever you remove skin for other recipes; they accumulate faster than you might expect.

Seasoning the chicken skins

Like potato chips, these cracklings work with many flavor profiles. A savory dry rub is a great choice—sprinkle it on both sides of each skin for even flavor. Lay each skin flat on a cutting board or plate and season both sides before stacking them to keep them flat and ready for cooking.

Season each chicken skin individually and then stack the seasoned skins so they remain flat and easy to cook.

Cooking the crispy chicken crackling

Chicken skin renders a lot of fat, so the key to crispness is allowing the oil to drain away as it cooks. Keep the cooking surface dry by pouring off rendered fat as it accumulates into a used vegetable or fruit can (or another heatproof container). The rendered fat, known as schmaltz, can be discarded or saved and used as a cooking fat in recipes where dairy is avoided.

Avoid placing skins directly on a BBQ grate—they can fall through or stick. Instead, place a metal plate or tray on the grate at a slight angle so rendered fat runs off into a container. On a hot plate or skillet set to medium-high, lay skins flat; they will immediately contract and crisp. Cooking them flat ensures evenly crisp cracklings rather than curled pieces with undercooked sections.

Serving the crispy chicken crackling

Serve cracklings immediately after cooking for the best texture. They’re delicious eaten plain or with a squeeze of lime, and they add great crunch diced over salads. You can also use them as a cracker for dips—try guacamole, a yogurt-based dip, raita, smoky eggplant dip with kefir, roasted red pepper hummus, or a warm bubbling buffalo chicken dip. No matter the accompaniment, the crunchy texture and savory flavor make these cracklings a crowd-pleaser. If you try other serving ideas, I’d love to hear them.