How To Make Crispy Chicken Skin - Great British Chefs

Maybe your like

Recipes
Chefs
How To Cook
Features
Competitions
Newsletter Signup
Search by ingredient, dish or cuisine
Popular
Search history
Chicken
Lamb
Salmon
Venison
Sea Bass
Duck
Michelin
Vegetarian
Dessert
Cod

Recipes

Everyday and easy
Main ingredients
Vegetarian main ingredients
Carbohydrates
Fish and Seafood
Meal Type
Diets
Courses
Cuisine
Michelin and Advanced

Everyday and easy

Midweek meal
Quick
Quick pasta
Easy cake
See all easy recipes

Main ingredients

Chicken
Beef
Lamb
Pork
Salmon

Vegetarian main ingredients

Cheese
Egg
Mushroom
Tofu
Vegetarian

Carbohydrates

Pasta
Potato
Rice
Noodle
Bread

Fish and Seafood

Prawn
Cod
Sea bass
Mackerel
See more fish and seafood recipes

Meal Type

Breakfast
Lunch
Main course
Snack
Cake

Diets

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free

Courses

Canapés
Starters
Mains
Desserts
Petits fours

Cuisine

Mexican
Italian
Indian
Thai
Chinese

Michelin and Advanced

Michelin star
Michelin star starter
Michelin star dessert
Challenging
Dinner party

How to Cook

Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Meat and poultry

Chicken
Beef
Lamb
Pork
Duck
See all meat and poultry guides

Fish and seafood

Monkfish
Haddock
Sea bass
Mackerel
Red mullet
See all fish and seafood guides

Vegetables

Beetroot
Butternut squash
Red cabbage
Sweet potato
Tomato
See all vegetables guides

Knife skills

Butchery
Fish preparation
Vegetable preparation
Chiffonade
Sharpen a knife
See all knife skills guides

Cakes and baking

Line a tart tin
Blind bake
Make macarons
Bake cakes
Make sweet pastry
Make biscuits

Sous vide

Sous vide meat
Sous vide fish
Sous vide vegetables
Sous vide fruit
Tips and tricks
See all sous vide guides

Pickling

Pickled asparagus
Pickled mackerel
Pickled gooseberries
Pickled cucumber
Pickled red cabbage
See all pickling guides

Chef tricks

Brining
Fish stock
Rib-eye steak
Chorizo crisps
Pomme purée
Crispy chicken skin

VISIT OUR SHOP GBC unlocked

Recipes
- - - Everyday and easy
    - Midweek meal
    - Quick
    - Quick pasta
    - Easy cake
    - See all easy recipes
  - - Main ingredients
    - Chicken
    - Beef
    - Lamb
    - Pork
    - Salmon
  - - Vegetarian main ingredients
    - Cheese
    - Egg
    - Mushroom
    - Tofu
    - Vegetarian
  - - Carbohydrates
    - Pasta
    - Potato
    - Rice
    - Noodle
    - Bread
  - - Fish and Seafood
    - Prawn
    - Cod
    - Sea bass
    - Mackerel
    - See more fish and seafood recipes
  - - Meal Type
    - Breakfast
    - Lunch
    - Main course
    - Snack
    - Cake
  - - Diets
    - Vegan
    - Vegetarian
    - Pescatarian
    - Gluten-free
    - Dairy-free
  - - Courses
    - Canapés
    - Starters
    - Mains
    - Desserts
    - Petits fours
  - - Cuisine
    - Mexican
    - Italian
    - Indian
    - Thai
    - Chinese
  - - Michelin and Advanced
    - Michelin star
    - Michelin star starter
    - Michelin star dessert
    - Challenging
    - Dinner party
- After something else? Take a look at what's new and get inspired.
  LATEST RECIPES
Chefs
How To Cook
Features
Competitions
Newsletter Signup

Search by ingredient, dish or cuisine

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod

There’s nothing quite like chicken skin. It’s arguably the best bit of any chicken dinner, so why not make it the star of the dish instead of the bonus by-product. Crisping up in the oven doesn’t take long to do and the resulting crispy morsels are super versatile; crumble over fish or seafood, whip through butter or use them to make delicious canapés for your next party.

Ask your butchers for a bag of chicken skins – if you’re lucky, they might give you them for free. Alternatively, remove them yourself from large, good quality thighs. The quality is important, as the lower the fat content, the less shrinkage you will get. Use the leftover thigh meat in curry or stew, or cook them confit and shred the meat for a rich pie filling.

Chicken skin canapés (lemon and thyme roast chicken)Chicken skin canapés (lemon and thyme roast chicke...by Pollyanna CouplandChicken skin butterChicken skin butterby Pollyanna Coupland Ingredients

Metric

Imperial

2 chicken skins, from large thighs
salt

1Preheat the oven to 180°C/gas mark 42Using a small, sharp knife, lay the skins skin-side down and scrape off any excess fat and remaining meat. You should be left with just the thin skin3Lay the skins stretched out flat on a greaseproof-lined baking sheet. Sprinkle with a pinch of flaky sea salt4Lay a second sheet of greaseproof paper over the skins then weigh down with another tray5Place in the oven for 10–15 minutes, after which time they should be golden brown and crisp. Be careful not to let them colour too much or they will taste bitter6Save the chicken fat gathered on the tray to whisk into butter. Place the skins on kitchen paper and sprinkle with salt7Store in airtight container in a cool, dark place for up to 5 days (they can be kept out of the fridge)8If you're looking for a quick snack, break the skins up into bite-sized pieces and serve with a bowl of hot sauce

Subscribe to the

Great British Chefs Newsletter

Join an ever-growing community of food lovers now by subscribing to our newsletter and get all the latest recipes, features and much more to your inbox

SUBSCRIBE Terms and conditions