Crispy Chicken Skins

Learn how to make perfectly crispy chicken skins in the air fryer or oven! This quick and easy recipe makes a no-carb, crunchy, irresistible treat.

Course Snack

Cuisine Global

Keyword crispy chicken skins, roasted chicken skins

Prep Time 5

Cook Time 15

Total Time 20

Servings skins

Calories 125kcal

3 Chicken skins from chicken thighs or breasts
1 pinch Salt or any preferred seasoning blend, like garlic salt or smoked paprika
pepper optional, or smoked paprika, garlic powder, or fresh herbs for added flavor

Start by patting the chicken skins dry with a paper towel to remove excess moisture.
Sprinkle salt evenly over both sides of the chicken skins.
Place the chicken skins in a single layer over a lined baking sheet or the air fryer basket. Ensure they don't overlap. This helps them cook evenly and get nice and crispy.

Preheat your air fryer to 375°F (190°C).
Cook the skins for about 8-10 minutes, checking halfway through to ensure they’re not sticking to the basket. Flip them if needed.
After about 8-10 minutes, the skins should be golden brown and crispy. If they aren’t quite there, air fry for an additional 2-3 minutes, keeping a close eye on them to prevent burning.

Preheat your oven to 400°F (200°C).
Prepare the chicken skins in the same way. Bake for 15-20 minutes, or until golden and crispy. Flip the skins halfway through baking to ensure even crisping.

Take the chicken skins out of the air fryer or oven and put them on a paper towel or cloth to soak up extra oil. Allow them to cool before serving for extra crispiness.

Pour the liquid, rendered fat from the tray into a jar, straining out any pieces of skin or meat.

Pat the skins dry before cooking them as excess moisture can prevent crispiness.
Don’t overlap the skins as overlapped areas won't crisp in the same way.
Try different seasoning blends by sprinkling them on the cooked chicken skins immediately after removing them from the oven or air fryer.
Crispy chicken skins are a great snack on their own or with a dip. You can also crumble them up and sprinkle them over other foods for more crunch!
The nutritional information is calculated automatically considering the approximate size of the skin of one-fourth of a chicken. It includes the skin and the accompanying rendered shmaltz.