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May 16, 2013 12:52 PM

DTW: Source for raw chicken skins

Probably an odd request but I plan on making a bunch of crispy fried chicken skin served with a variety of sauces for an upcoming party. Any suggestions? Tried my local butcher shop Market Place Meats in Waterford to no avail.

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  1. Oh, that sounds both yummy *and* death-inducing. Nice! ;)

    1 Reply
    1. re: boagman

      Especially with Orange Marmalade Sriracha sauce.

    2. Depending on how much, I think I might just buy a pack of thighs or breasts, remove the skin and use that. Then use the thighs or breasts for something else.
      I've never seen or heard of chicken skins being sold desperately lol.

      2 Replies
      1. re: Markcron

        LOL! "Desperately"? I know you meant "separately", but I just find that funny.

        1. re: Markcron

          I need a lot, I'm expecting 200 people.

        2. Any asian markets near you? They may not have it on hand but it's worth a look. Find a butcher that prepares their own boneless,skinless chicken parts and ask them to start saving it for you. Otherwise, you may have to go through a restaurant supply. According to this article:

          "Most chefs buy it in bulk from distributors when possible. It can be tricky to find a steady supply because the skins left over from chicken processing, like that from the boneless, skinless breasts that dominate the market, usually go into products like chicken sausages and nuggets, or are rendered for animal feed."

          Order here :

          1. Found them at Wolverine Packing in Eastern Market. 40# case for $.59/lb.

            4 Replies
            1. re: GrueLurks

              Awesome. Please report back regarding your technique/execution. A photo would be a nice bonus, too. :-)

              1. re: GrueLurks

                Well done, GrueLurks. Chicken skins is something that I've never even considered buying by themselves...nor ever considered that they *would* sell them by themselves.

                I have to ask: approximately how many chicken skins (pieces, if you will) are in a 40 pound case? That sounds like a *lot*. Yes?

                1. re: boagman

                  Not certain how many in a case, but yes, 40# is a lot of skin I would imagine!

                2. re: GrueLurks

                  Nice! Glad you found them! Please do let us know how they turn out!

                3. Hope you got to the end of recipe> When you finally got the chicken skins were they in portions or whole chicken sized?? I just saw a chicken roulade recipe that I could use for my pheasant/venison recipe but needs large (whole) pieces of chicken skin.

                  If you don't mind regardless of the sizes, where did you ultimately get them. This recipe de-skins the whole chicken in one piece but uses a lot of it to make the roulade so the ratio is efficient to meat usage. I need only the whole skin significantly intact.

                  And, expecting RainSux, VTB, Boagman, MarkCron and Mariskany to appear I think 8-10 portions (as in whole chicken skins) will work as appetizers. We will save a GrueLurks spot at the picnic table so, you are invited.

                  3 Replies
                  1. re: goatgolfer

                    Why thanks! I got them at Wolverine Packing in Eastern Market but I haven't picked them up yet.

                    1. re: GrueLurks

                      If I may ask. How will you serve 200 people? Can we come? The responders to your request are serious foodies with planes, cars and cookers. Please, invite us. There is a sub-rosa meeting site for such things off-site:

                      Hope to support you there...

                      1. re: goatgolfer

                        Shoot me an email at mcdonald67 AT comcast DOT net and I'll fill anyone here in on the details. I'd rather not divulge the details of the event in a public forum. It revolves more around craft beer than food, but hey, beer is food right? :-)