Crispy Chicken Skins

4.33 avg. rating (85% score) - 3 votes

Crispy Chicken Skins

Very good snack. My husband likes this almost more than the fried chicken that comes after it.

Yield: 1 small serving


  • Skin from one 3-pound chicken
  • Seasoning salt


Heat a heavy skillet (one that you intend to fry chicken in later) over medium high heat. NEVER GO HIGHER THAN MEDIUM HIGH! Add chicken skins and season well with the seasoning salt. Fry, turning as needed to keep from burning. When brown and crispy, remove, drain on paper towel and serve. Does not yield many bites, but served to somone special, it conveys your loving feelings! Believe me, this IS good. Just give it a try.
  • Anonymous

    I’ve been doing this for the past 37 years! Only I’ve never salted it; I just herbed it up or spiced it once in a while. The kids always fought over it. The rest of the bird usually goes into the pot for soup, or breaded to be fried in its own oil. The oil can be saved (frozen) to use in “Bird Food Recipes” for a cold winters’ treat


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