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Baked Chicken Skin Chicharrónes | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Around 10 3"x 5" chicharrónes.
  • Time Estimate: Around 25 minutes, including 20 unattended.
  • Storage Notes: Can be kept, covered, for up to 3 days.
  • Difficulty: Easy.

We love chicharrónes: they're a great snack on their own, they add crunch and savory flavor to whatever you use them on, and if you're on a keto diet, they're probably something you're very familiar with.

Our version swaps pork for chicken, and frying for baking, resulting in an impossibly thin, extra extra extra crispy crunch, with a can't-have-just-one taste courtesy of our Everything But The Fried Chicken and All Natural Cool Ranch seasonings.

Liven up a salad, add some extra crunch to a taco, put some pop in your soup, or use as chips for with homemade salsa. Just be quick - these go fast!

Ingredients 

Directions
  • Preheat oven to 400F.
  • Rinse and pat dry drumsticks, and using cooking sheers or a pairing knife, slice a straight line though the skin from the top to the bottom.
  • Carefully peel off skin - you want to try to keep it all in a single large piece.
  • Use the drumsticks for whatever other recipe you'd like.
  • Trim off any excess fat that may have come with the skin.
  • In a small bowl, gently fold skins with oil, then arrange on a wax paper lined baking try. Don't overlap.
  • Season one side thoroughly with Everything But The Fried Chicken Seasoning seasoning, and pop in the oven for 20-25 minutes, or until some bits are just starting to char.
  • Remove, and dust with All Natural Cool Ranch Seasoning while still hot. Allow 5 minutes to cool, and use immediately or transfer to an airtight container to store.
  • If needed, pop them in a 350F oven for 5-6 minutes to re-crisp if using the next day.
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