Chicken skin, often discarded while cooking chicken, turns into a snack that shatters when bitten after its fat renders and it dries out. The method relies on one principle: bake the skin pressed between two pans so it does not curl and dries evenly. There is no deep-frying; the skin renders in its own fat.
Chicken skin, often discarded while cooking chicken, turns into a snack that shatters when bitten after its fat renders and it dries out. The method relies on one principle: bake the skin pressed between two pans so it does not curl and dries evenly. There is no deep-frying; the skin renders in its own fat. dadagastro.com
4 servings 18 min + 32 min Easy 200°C oven
Step by Step
How to make it?
1
Flatten and scrape the skin
10 min
Spread the skins on the counter with the inside facing up. Scrape away any yellowish pieces of fat with the back of a knife; if fat remains, the skin curls as it renders and leaves an undercooked area underneath. Cut the skins into palm-sized pieces.
2
Season and arrange
6 min
Rub both sides of the pieces with salt, thyme, Turkish red pepper flakes, and black pepper. Line a baking sheet with parchment and arrange the skins in a single layer without overlapping. Cover with another sheet of parchment.
3
Bake under weight
25 min
Place another baking sheet on top of the parchment to weigh it down. Bake on the middle rack of an oven preheated to 200°C / 390°F. The weight prevents the skin from curling; curled skin traps steam underneath and will not crisp in that spot.
4
Remove the weight and check
6 min
Remove the top baking sheet and parchment, then bake for a few more minutes, until the skins are golden and the edges lift. Insert a thermometer into the thickest piece and verify that the internal temperature exceeds 74°C / 165°F; chicken skin is poultry and follows the same threshold. Transfer to a wire rack to cool and serve with lemon.
Reminder
The skin will still be soft when it first comes out of the oven; it crisps as it cools. If you return it to the oven because it feels soft while hot, it will burn.
Nutritional Values · 1 serving
Values are estimates
243 kcalCalories
13.3 gProtein
0 gCarbohydrate
21.1 gFat
0 gFiber
0 gSugar
555 mgSodium
5.9 gSaturated Fat
Protein 22% Carbohydrate 0% Fat 78%
Share
Reviews
Comments (1)
0.00 reviews 0% recommend it
5 0
4 0
3 0
2 0
1 0
Log in to comment
You need to sign in to your DadaGastro account to rate this recipe, share your experience, and join the comments. Reading comments is free.
Deriyi kazıyıp altındaki yağı almazsanız fırında o yağ eriyip deriyi kendi içinde kaynatıyor, çıtırlamıyor. İki tepsi arasında bastırarak pişirmek de düz kalmasını sağlıyor.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
We received your feedback
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
Necessary cookies always run: session and security, your preferences (e.g. your location choice) and first-party measurement that counts how many times content is viewed. To understand how you use the site, we run Google Analytics cookies only if you accept them; if you choose “Reject”, they are not loaded. We do not use advertising or cross-site tracking cookies. Cookie Policy (in Turkish) · KVKK Privacy Notice (in Turkish)
Log in for this action
You need to log in to your DadaGastro account to save, comment and follow.
