Crispy Chicken Skin Crackling

 

A little chicken hack and recipe that I know you'll love! You can make this crackling to eat on its own like chips or you can add it to things like soups, salads and sandwiches for a bit of extra crunch. In winter, I love crumbling the crackling into my soup like a crouton which adds a delicious taste and texture and jazzes up the standard soup!

Makes- 8 pieces of chicken skin
Ingredients- 2
Cooking Time- 20 minutes
Skill Level- Easy

Ingredients

  • 1 tray (1kg) of Lilydale chicken drumsticks
  • Generous pinch of salt

Equipment

  • 2 baking trays, ideally both the same size
  • 2 sheets of baking paper

Watch the process

 

Method

  1. Preheat your oven to 200 degrees celcius.
  2. Cut down the skin of a drumstick from the thigh to the bone end and then using your hands pull off the skin from the drumstick. You should have one piece of skin.
  3. Line a baking tray with baking paper and then gently spread the skin across the tray. Repeat for all the other drumsticks. For the meat, you can use this to cook other recipes and dishes.
  4. Cover the skin with another layer of baking paper and then place another baking tray on top to compress the skin. This helps keep the skin flat as it crisps up.
  5. Bake in the oven for about 10 minutes or until the skin is golden brown.
  6. Remove from the oven and transfer to a plate lined with a paper towel to cool and dry. 
  7. Eat on its own like chips or add it to dishes like soups, salads and even sandwiches.

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