PHOTO TO COME
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The recipe is very easy.
The recipe is very easy.
- Preheat oven or air fryer to 200c/392F. If using the oven, place a cooling rack into the base of a cookie tray with a low lip (the chicken skin does not sit in its own fat; it drips through)
- Remove the skin from a whole chicken or a package of thighs or legs; cut skin into good sized segments ie breasts, thighs, drums
- Spread the chicken skin as flat as you can without overlapping too much (it will shrink as it bakes) on the rack in the baking tray OR in the air fryer
- Bake at 200c/392F 20'ish mins until all the fat has melted and drained away, and the skin is golden brown, crispy and very crunchy
- Season lightly
- Serve broken into bite-sized shards as a garnish for soups or salads
Comments:
'WOW! These are jusr amazing! I'm tempted to buy a second chicken just for the skin.' Retired writer
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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