Crispy Salt-and-Pepper Chicken Skin
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This crispy salt and pepper chicken skin recipe is a clever way to ensure nothing goes to waste when preparing poultry. Often referred to as 'chicken crackling', these savoury shards are incredibly satisfying, providing a deep, roasted flavour and a delicate crunch that rivals any shop-bought crisp. By weighted pressing during the cooking process, the skins render their fat evenly, resulting in a consistent, golden finish that is simply seasoned to let the natural flavour shine.
As a diabetes-friendly snack, this dish is naturally low in carbohydrates and high in protein, making it an excellent alternative to traditional grain-based savoury treats. Serve these crisp shards as a standalone snack with a cold drink, or crumble them over a seasonal salad or creamy soup to add a layer of texture. They are best enjoyed fresh, though they can be prepared a few hours in advance and stored in an airtight container.
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Ingredients for Crispy Salt-and-Pepper Chicken Skin
230g chicken skin (from about 2 whole chickens or 1.4kg thighs)
cut into 3" pieces
Salt and pepper
Parchment and baking sheet (to keep skin from curling)
How to make Crispy Salt-and-Pepper Chicken Skin
Preheat oven to 177°C. Trim meat and excess fat from 230g chicken skin (from about 2 whole chickens or 1.4kg thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
Skin can be baked 3 hours ahead. Store airtight at room temperature.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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