How to Make Chicken Crackling
How to Make Chicken Crackling at home in the oven, as a snack.
Servings: 1 Person
- 1.1 kg Chicken Thighs with skin and bones
Why Choose Chicken Thighs?
We believe that the skin on the chicken thigh is perfect for perfect chicken crackling. It's thicker and fattier than the skin on the breast or the leg. With this in mind, buying a whole chicken for this would be a bit pointless. So, we decided to use the 1.1kg Morrisons Chicken Thighs with bones and skin for this recipe.
Cook the Chicken Thighs
Cook the chicken thighs in the oven at 180 degrees Celcius. Don't overcook them. You want the chicken to be cooked through but remain moist because you will be using the chicken meat for another dish. You don't want to make the chicken skin crispy yet. We have classed the cooking of the chicken skin as 40 minutes of 'preparation', lol.
You don't have to use the skin straight away
Cut up the Chicken Skin
Cut the chicken skin into strips between 1 and 2 cm thick. As long as you like. This really doesn't matter, but it's the size we like.
You can see that the skin forms a single layer over the bottom of the dish.
On one version of this recipe, we tried to add sunflower oil to give the skin a more even cook, but it tainted the flavour so we don't add any additional oil. If you do want to add some, we suggest using the dripping that came off the chicken during your original cooking of the thighs.
We estimate 596 KCalories per 100g based on the information found on the back of a bag of plain sea salt chicken crackling from https://www.chickencrackling.com/. We are not nutrition experts.