Monday, 4 July 2022

Baked Crispy Chicken Skin

After trying a crispy chicken skin snack which I did not enjoy, I decided to make my own.

But where to buy chicken skin, ah? I reckon at the wet market but I don't shop there.

Then one day I spotted chicken skin at Aeon. One big packet for just RM2.00.

So I bought a packet to experiment. This chicken skin is not available all the time because yesterday I could not find any.

The chicken skins are cut in odd sizes, some big and some small. I took just a small amount to test while leaving the rest in the fridge. I pat dry the chicken skins and laid them in a single layer on a lined baking tray.

I baked the chicken skin in the oven at 200C for about 35 minutes. After 25 minutes, I flipped the skins which have shrunk substantially.

See that? Lots of oil seeped out from the skins.

That's how much they shrank. I placed the baked skins on a wire rack to cool.

They were very crispy!

So I tried one.

Then I went on to finish the whole lot. Crunch! Crunch! Crunch!

These were the balance of the chicken skins in the fridge. I put them in a colander (uncovered) overnight and the next day I made another batch.

Since there is a lot more skin to bake, I could not lay them flat in a single layer. So I just lined them up as best I could on the lined pan since I know they will shrink anyway.

I also sprinkled some salt on the skins. This time I baked them longer, 200C for 45 minutes (since there were lots more skins).

My whole kitchen smelled so chicken-ny. It was quite strong until I felt dizzy hah..hah..hah... But as the skins baked longer, the smell became more pleasant.

See that? They shrank so much and released lots and lots of oil.

Again, I placed the crispy skins on a wire rack to cool.

I was quite pleased with the results. 

The skins were crispy and crunchy though there were some pieces that were not as crispy. So it is better to bake them in two batches.

These home made crispy chicken skins tasted so much better than the ones I bought.

So in summary, this was how I went about it :

- After removing the skins from the packaging, I rinsed them twice. 

- Placed the skins in a colander and toss excess water.

- Store the skins (still in the colander) uncovered in the fridge (to dry them out).

- The next day take the skins out and dab them with paper towels to dry them further.

- To bake, place the skins in a single layer on a lined tray. If there is a lot, bake in two or three batches for better results.

-  Bake at 200C for 45 minutes or until the skins are browned and crispy (you need to adjust the time depending on how much skins you are baking)

- After 40 minutes, flip the skins and continued to bake until the skins are golden brown and crispy.

- Remove to a wire rack to cool. 

- Eat!

Now you ask me, how long can these crispy skins keep? Seriously, I don't know hah...hah...


  1. Amazing!! So much oil could moisturize my fingers and toes!
    I loved to eat this chicken skin. The ones sold at road side stalls fried them after coating with flour & spices. I guess theirs were too oily and costs around RM5 per cup! You got them at a bargain RM2. Want to sell?

    1. hah..hah... the amount of oil that came out was unbelievable. I think baking like this is better with no addition of flour. I will add spices in future for better taste,

  2. I ordered fried chicken skin once at Gurney Drive but when I saw all the hair, I left it untouched. Actually chicken skin is vary fat.

  3. much oil coming out from the chicken mum would freak out when seeing this. And most probably would disallow me from eating this snack. I can imagine how chicken-ny smell in the house. Does ah girl & Belle go crazy over this (since it smell so good)?

    1. Your mum will definitely freak out because I myself was astounded. I mean, I know chicken skin is oily but didn't expect to be so much. My two girls were outside, so they did not kacau me.

  4. I have eaten fried chicken skin once but found it very oily even though crispy. I think the way you baked it removed the excess oil and should be healthier too.

    1. It was still quite oily because the skins were practically swimming on oil! Perhaps I could transfer them to another tray to finish baking and then drain on paper towels.

  5. Yummy!! Baking is definitely more healthy than frying them in wok... now I am imagining the sound of the crispiness.... shiok!!

  6. Wow, I like your homemade crispy chicken skin snack! But I feel a bit "grli" by looking at that amount of raw chicken skin. >_<

    1. LOL! I know what you mean. I also thought the skins looked gross raw. But after baking, beautiful!

  7. Sinful but addictive snack. Hehe. I like but try not to eat much. Some more weather has been very warm so try steer away from eating too much fried food.

  8. I've also baked crispy chicken skins (seasoned with salt & black pepper) but only from leftover skins of chicken breast (that I used to make for Cookie). I don't make it in your quantities P/S: If you don't want your chicken skin to curl, place another tray on top to press down (learned it watching Masterchef)....hah..hah.

    1. Oh I see that there were side benefits from preparing the chicken breast for Cookie. The quantity in the packet was way too much. Perhaps, I could split them into batches and keep in the freezer. Thanks for the tip! I will try it next time hee..hee..

  9. No need to know how long they keep because all will be eaten immediately as snack when done. Will you make then again using air fryer?

    1. My air fryer is too small, so I will continue to use the oven.