Chicken Crackling | A Carb-Free, Low-Fat Snack
Who doesn’t enjoy a good crackling?! Traditionally made out of pork skin/ rind, its a delightful falvour packed snack/ appetizer. But Pork Crackling also involves a lot of work and time. But on the other hand Chicken Crackling can be equally tasty and can be prepared in a jiffy! So next time, you try my Chicken Ghee Roast recipe, do not throw away the skin. But, use it to make Chicken Crackling.
Although, usually we discard the skin coz of the high fat content, while making Crackling, all the excess fat is rendered and we are left with a low-fat, carb-free snack. It is a great carb-free alternative to your carb-laden chips. Enjoy the Crackling with a dip of your choice like guacamole, salsa, sour cream etc.
How to make Chicken Crackling?
This is by far, one of the easiest snacks/ appetizers to prepare. Preheat the oven to 200°C and line a baking sheet with parchment paper and keep ready. Trim the chicken skin of any excess fat on the edges and also scrape of excess fat from the undersides. Wash well and pat dry. Slice/ cut the skins to your preference. I usually slice them into half-inch wide strips. Lay them flat, spread evenly on the baking sheet.
Season them with salt and pepper. This will suffice but you are free to add any additional seasoning of your choice. But, go easy on the seasoning as the chicken skins will shrink considerably as they bake and concentrate the seasoning. Place the tray in the middle rack of the oven and bake for about 20 minutes until the skins crisp up and turn golden brown. Alternately, you can fry the skins in a frying pan without any oil. The skins will cook in their own fat. Transfer to an absorbent kitchen towel to drain off excess fat. Enjoy it with a dip of your choice!
Storing the Chicken Crackling
Once the Crackling cools to room temperature, you can store it for a couple of days in an air-tight container. Before serving, re-crisp the crackling by placing it for several minutes in a pre heated oven at 150°C.
Chicken Crackling
Ingredients
- Chicken Skin (from one chicken),
- Salt, (as needed)
- Pepper, freshly cracked, (as needed)
- Seasoning (of your choice)
Instructions
- Preheat Oven to 200°C
- Line a baking sheet/tray with Parchment paper and keep ready
- Trim the skin of any excess fat on the edges and also scrape of excess fat from the undersides. Wash well and pat dry
- Slice/ cut the skins as per your preference. I usually slice them into half-inch wide strips
- Lay them flat, spread evenly on the baking sheet
- Season with salt, pepper and any other seasoning of your choice (see notes)
- Place the baking sheet/ tray on the middle rack of the oven and bake the chicken skins for about 20 minutes until they crisp up and turn golden brown.
- Transfer them to an absorbent kitchen towel to drain off excess fat
- Enjoy the Chicken Crackling with a dip of your choice like sour cream, guacamole, salsa etc
Notes
- Go easy on the seasonings as the chicken skins will shrink considerably and the seasonings will concentrate considerably.
- You can cool the crackling to room temperature and store it in an air-tight container for a couple of days. Before serving, re-crisp the crackling by placing it for several minutes in a pre heated oven at 150°C
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