Crispy Chicken Skins

2019-04-21
  • Yield : 18 pieces
  • Cook Time : 10m
  • Ready In : 50m
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Ingredients

  • 6 large skin-on chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Method

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.

Step 3

Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.

Step 4

Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

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