BAKED CHICKEN SKIN RECIPES
CRISPY CHICKEN SKINS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 50 minutes
Cook Time 10 minutes
Yield 18 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
CRISPY SALT-AND-PEPPER CHICKEN SKIN RECIPE | BON APPÉTIT
Use your newly skinless thighs in a braise.
Provided by Eli Dahlin, Damn the Weather, Seattle, WA
Yield 4 Servings
Number Of Ingredients 2
Steps:
- Preheat oven to 350°. Trim meat and excess fat from chicken skin; 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.
- Do Ahead: Skin can be baked 3 hours ahead. Store airtight at room temperature.
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