SALT AND PEPPER SKIN RECIPES

Name: Crispy Salt-and-Pepper Chicken Skin
Yield: 4 Servings
Ingredients: ½ pound chicken skin (from about 2 whole chickens or 3 thighs); Kosher salt, freshly ground pepper

CRISPY SALT-AND-PEPPER CHICKEN SKIN RECIPE | BON APPÉTIT

Crispy Salt-and-Pepper Chicken Skin Recipe | Bon Appétit image

Use your newly skinless thighs in a braise.

Provided by Eli Dahlin, Damn the Weather, Seattle, WA

Yield 4 Servings

Number Of Ingredients 2

Ingredients

½ pound chicken skin (from about 2 whole chickens or 3 thighs)
Kosher salt, freshly ground pepper

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.

CRISPY SALT-AND-PEPPER CHICKEN SKIN RECIPE | EPICURIOUS

Crispy Salt-and-Pepper Chicken Skin Recipe | Epicurious image

Crispy Salt-and-Pepper Chicken Skin

Provided by Eli Dahlin, Damn the Weather, Seattle, WA

Yield 4 Servings

Number Of Ingredients 3

Ingredients

1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces
Salt and pepper
Parchment and baking sheet (to keep skin from curling)

Steps:

Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); 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.
Skin can be baked 3 hours ahead. Store airtight at room temperature.

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