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How To Make Chicken Cracklings

|How To Make Chicken Cracklings

Chicken cracklings are incredibly easy to make, delicious and are virtually zero-carb. In fact, most of the pleasure of eating roast chicken comes from the crispy and flavourful skin. If you often make shredded chicken and chicken stock like I do, making chicken cracklings is a great way to use the skins. They go great with dips such as Guacamole or Marinara sauce. My favourite way to use them is as "croutons" in salads and soups. Chicken cracklings are also perfect for those who can't eat pork cracklings!

Preparation time

Hands-on
Overall

Nutritional values (per 1 oz / 30 g cracklings):

0 grams 0 grams 4.5 grams 12 grams 3.3 grams 126 calories
Total Carbs0grams
Fiber0grams
Net Carbs0grams
Protein4.5grams
Fat12grams
of which Saturated3.3grams
Energy126kcal
Potassium & Magnesiumtrace

Nutrition values are estimated, the fat & protein content may vary. Macronutrient ratio: Calories from carbs (0%), protein (14%), fat (86%)

Ingredients:

  • chicken skins from at least 2 chickens, ideally 3-4, weight varies based on size
  • Optional: seasoning of choice: salt, pepper, paprika, garlic / onion powder, chili powder, dried herbs, etc.

Instructions:

  1. Preheat the oven to 175 C / 350 F. Line a baking sheet with a parchment paper and have another piece of parchment paper ready to cover the chicken skins.
    First, you'll need to skin the chicken. Loosen the skin by placing your fingers underneath and gently lifting it up. Make shallow cuts round the joints where the wings and drumsticks are attached to the body and lift / peel the skin off.
    |How To Make Chicken Cracklings
  2. Remove the skin from the breast and the back of the chicken and cut as needed. |How To Make Chicken Cracklings
  3. Then, remove the remaining skin from the thighs and wings. You won't be able to remove all the skin from the wings - that's fine. Use the skinned chicken for making soups, chicken stock, shredded chicken or for roasting.
    I would usually use it for making shredded chicken & chicken stock and freeze the skin until I have just enough to make the cracklings - use skin from 2-4 chickens at a time. If you store the skins ion the freezer, defrost and pat-dry before making the cracklings. |How To Make Chicken Cracklings
  4. Pat dry the skins using a paper towel. Lay the skins on the parchment paper in a single layer, season with salt and spices to taste and top with another piece of parchment paper. This will help the skins get crispy without burning. Place in the oven and bake for 30-45 minutes or until golden brown and crispy. When done, there will be excess fat on the parchment paper - you can probably reuse it but I just bin it. |How To Make Chicken Cracklings Try with Guacamole, Marinara sauce, soured cream or your favourite cheese dip. |How To Make Chicken Cracklings

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (20)

Omg these are too awesome. Problem is they're addictive.  Don't last long enough to cool for storage. I keep looking for a supplier but I always end up buying the chicken. Maybe that's a good thing!  

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They are super addictive! Smile

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We have a standing order for chicken skins with local organic butcher. 2# a month. Going to increase that to 4# 😋

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You're so lucky, I wish I could do that! Smile

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How should these be stored and how long? Thanks!

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I store them in an airtight container for up several weeks - they have to be properly dehydrated or otherwise stored in the fridge. I'm not sure about the shelf life but we usually eat them within just a few days Smile

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I love to make huge batches at a time. Once they're cooled I'll store them in the freezer in a ziploc bag and pull out a couple at a time for snacking. They're great eaten directly from the freezer, left to warm up a bit at room temp or heated in a frying pan.

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How did you find out the nutrition information on this? it looks right but im tryin to be as precise as possible. i dont want to eat too many of these goodies and go over

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Hi Jeff, I used average value by comparing several products and also what I found in the USDA database. The nutrition facts can vary as some bits may have more fat on. This is "zero-carb" so it won't matter if you don't get the nutrients 100% accurate Smile

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Last week I saw my local butcher removing the skin of 2 or 3 chickens for another client. I asked what was the plan for it and he said he would throw it away. He knew why I was asking, so he just gave me all of it, for free. The other client looked at me like I had seven heads. Thanks to your recipes there is no waste of chicken in my house! From skin to bones, we use all of it.

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Oh I know what you mean!! That's how people look at me when I get my chicken and pork skins every month Smile))

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good blog

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LOVE the recipe! Or if you prefer you could spend for years getting into bags!!

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Thank you, glad to see there are some quality cracklings!

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I just fry them up in a cast iron pan, no oil. I WISH they would make it more than 30 seconds out of the pan!!! to make into something else, dip, croutons etc.
My kids SCARF these while they whimper cuz theyre so hot from the pan lol
These are KetoCrack!

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I can imagine - it's the best part of chicken! Smile

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Chicken skin nachos?

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Oh yes! Smile

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oh,...I will have to try this! Thanks for posting. Looks awesome!

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Hope you like it Shelly! Smile

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