Crispy Chicken Skin in the Oven

Crispy chicken skin - who doesn't love that? Those who are regular readers here (and those who know me), know that I'm always chasing perfection, especially when it comes to crispy things.

Jump to Recipe Print Recipe

Recipe for crispy chicken skin in the oven

Crispy chicken skin – who doesn’t love that?

Those who are regular readers here (and those who know me) know that I am always in pursuit of perfection, especially when it comes to crispy things.

I have made countless versions of French fries, dry-cured bacon, and pork cracklings.

I love gadgets and will readily bring out my dehydrator, sous vide machine, or pressure cooker to optimize my results.

This recipe came into being after trying to make puffed pork cracklings/chicharron using a pressure cooker and a dehydrator.

I have previously tried to dehydrate uncooked chicken skin, which did not turn out well.

Therefore, I have taken the best from my chicharron recipe, where the pork skin was pressure cooked first.

If you don’t have a pressure cooker, I’m sure you’ll get a similar result by boiling the chicken first and then using the skin from that.

Servings: 3 people

Crispy Chicken Skin in the Oven

Crispy chicken skin - who doesn't love that? Those who are regular readers here (and those who know me), know that I'm always chasing perfection, especially when it comes to crispy things.

Author: Per Asmussen

Course: Sides

Keyword: Chicken, Chicken Skin, Sides, Snack

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Prevent sleepKeep the display on

Ingredients

• 1 pcs. Whole Chicken

Instructions

• In this recipe, I only focus on how I made the crispy chicken skin, so you can easily find other recipes for the whole chicken/tartlets here on the site.
• The chicken breasts with skin were cut off and used for something else.
• The chicken wings were cut off and into the pressure cooker pot.
• The thighs were separated at the joint and also went into the pot.
• The rest of the chicken was given a hard press to break the back and also went into the pot.
• Then add leeks, carrots, peppercorns, bay leaves, celeriac, onions, and water.
• Pressure cook on medium (mine has 3 functions - low, medium, high) for 25 minutes.
• Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan 5 minutes before you're done.
• Release the pressure and carefully take your chicken out of the soup.
• Remove the skin from the meat and place it on a baking tray lined with baking paper.
• Pat it dry and remove any impurities from it.
• Season with salt.
• Place another piece of baking paper on top and a new baking tray (or a large ovenproof dish) to keep the skin pressed together.
• Bake for 10-15 minutes until golden and crispy.
• Place on absorbent paper and pat the top dry.
• Serve with chicken, for example on top of your tartlets.

Prevent sleepKeep the display on

Notes

The result was super good, though not quite as perfect as I had hoped. I had a few small spots where it didn't get crispy - I think it's because I got some parts that weren't skin - almost pure fat.
Next time, I will let the chicken cool down a bit before I pull the skin off.