CRISPY SALT-AND-PEPPER CHICKEN SKIN

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Crispy Salt-and-Pepper Chicken Skin image

Crispy Salt-and-Pepper Chicken Skin

Provided by Eli Dahlin, Damn the Weather, Seattle, WA

Categories     Chicken     Appetizer     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 4

1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces
Salt and pepper
Special equipment:
Parchment and baking sheet (to keep skin from curling)

Steps:

  • Preheat oven to 350°F. Trim meat and excess fat from 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces. Flatten, flesh side down, on a parchment-lined baking sheet. Season with salt and pepper; top with another sheet of parchment and baking sheet (to keep skin from curling). Bake until browned and crisp, about 1 hour. Remove top baking sheet and paper; let cool 10 minutes.
  • Do Ahead
  • Skin can be baked 3 hours ahead. Store airtight at room temperature.

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