How To Make Chicken Cracklings

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5 from 180 votes

How To Make Chicken Cracklings

1 hour 15 minutes
Calories 540kcal


  • 2 chicken (ideally 3-4
  • chili powder
  • dried mixed herbs


  • Preheat the oven to 175 °C/ 350 °F.
  • Line a baking sheet with a parchment paper and have another piece of parchment paper ready to cover the chicken skins.
  •  First, you'll need to skin the chicken.
  • Loosen the skin by placing your fingers underneath and gently lifting it up.
  • Make shallow cuts round the joints where the wings and drumsticks are attached to the body and lift / peel the skin off.
  • Remove the skin from the breast and the back of the chicken and cut as needed.
  • Then, remove the remaining skin from the thighs and wings.
  • You won't be able to remove all the skin from the wings - that's fine.
  • Use the skinned chicken for making soups, chicken stock, shredded chicken or for roasting.
  • I would usually use it for making shredded chicken & chicken stock and freeze the skin until I have just enough to make the cracklings - use skin from 2-4 chickens at a time.
  • If you store the skins ion the freezer, defrost and pat-dry before making the cracklings.
  • Pat dry the skins using a paper towel.
  • Lay the skins on the parchment paper in a single layer, season with salt and spices to taste and top with another piece of parchment paper.
  • This will help the skins get crispy without burning.
  • Place in the oven and bake for 30-45 minutes or until golden brown and crispy.
  • When done, there will be excess fat on the parchment paper - you can probably reuse it but I just bin it.
  • Try with Guacamole, Marinara sauce, soured cream or your favourite cheese dip.


Calories: 540kcal

Originally posted 2019-02-20 17:29:59.

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