Chicken Crisps

Chicken Crisps? Really? This is an unbelievably indulgent and addicting recipe. I never thought of doing this but once I came upon this recipe on Food and Wine I wondered “Why didn’t I think of that?”

Often when we prepare chicken it calls for skinless chicken. What a great way to use the chicken skin. Just be careful – this will have you making this recipe over and over again!

chicken crips

Crispy chicken skins are even better than fried pork rinds. At Yusho in Chicago, chef Matthias Merges bakes them until crackly, then tops them with sweet-and-salty seasonings. The skins are an utterly addictive snack that’s especially good with cocktails or beer.



  • 1/2 cup vegetable oil
  • 5 garlic cloves, very thinly sliced
  • 3/4 pound chicken skin in large pieces (from 3 to 4 chickens), excess fat removed
  • Kosher salt, for seasoning
  • Togarashi (Japanese seasoning mix), for seasoning
  • Whole-grain mustard, for brushing
  • Honey, for drizzling
  • Finely grated lime zest, for garnish


  • Preheat the oven to 375° and line 2 baking sheets with parchment paper.
  • In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes.
  • Using a slotted spoon, transfer the garlic chips to paper towels to drain.
  • Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi (Japanese chili pepper).
  • Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down. Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
  • Transfer the crispy chicken skins to paper towels to drain.
  • Lightly brush with whole-grain mustard and transfer to a serving bowl.
  • Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.

Source: Food and Wine

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