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Jul 19, 2013 02:45 PM

Chicken Skin Uses


So I often go down to the Bargain Market and buy a whole lot of bone-in, skin-on chicken thighs. I usually just throw the skin out (sometimes I use the bones for stock), but was wondering what, if anything, I could use the skin for? Any help is greatly appreciated!

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  1. send it to me!!!!

    crispy and salty is delicious all on its own, better than pork cracklins', imo.

    you can also render it for "shmaltz" and cook potatoes or eggs with it.

    2 Replies
    1. re: hotoynoodle

      Same here...

      Shmaltz also makes a great gravy when used as the fat for a roux. Add chicken broth and boom, there you go. If you want something more refined add garlic, rosemary, and red wine, too.

      Personally, I like chicken fat drizzled over mashed potatoes. That is heaven for me.

      1. re: thymetobake

        Schmaltz is the ONLY fat to use in mashed potatoes. Even better if you saute some onion if a copious amount of schmaltz and mash that into the potatoes. Reminds me of my mother, an awesome cook.

    2. mix up some Legasse Essence:

      2 1/2 tablespoons paprika
      2 tablespoons salt
      2 tablespoons garlic powder
      1 tablespoon black pepper
      1 tablespoon onion powder
      1 tablespoon cayenne pepper
      1 tablespoon dried oregano
      1 tablespoon dried thyme

      make some immersion blender mayo:

      1 egg
      1 tablespoon lemon juice
      1 tsp white vinegar
      1 tsp dry mustard
      1/4 tsp salt
      cayenne and white pepper to taste

      1 cup canola (or other mild) oil

      egg and acids into large mouth mason jar, immersion blender in, oil on top, high speed , working oil into egg mix as you come up to the top
      instant mayo!

      season chicken skins with tablespoon of Essence, 1/2 tspsalt and some cayenne

      another bowl with:
      1 1/2 cup flour
      1 1/2 cup cornmeal
      2 tablespoons Essence
      1/2 tsp salt

      dredge chicken skins in flour/cornmeal

      Fry chicken skins in hot oil (375) until crispy, about 4 minutes
      remove from oil drain on paper towels. season with salt and hot sauce

      split a loaf of french bread, spread mayo on both cut halves, dot with hot sauce
      layer crispy chicken skins on
      top with lettuce, tomato slices, sliced dill pickles and more hot sauce.
      top with other half of bread and consume with large amounts of beer, and chips.

      Take a nap.

      4 Replies
      1. re: hyde

        Hey everyone, Paula Deen is back!

        1. re: DeppityDawg

          What?!? Fried chicken skin po' boy is not a thing?

          I had one in Louisiana 30 years ago and still think about that sandwich.

          1. re: hyde

            It may not be *everybody's* thing - but I'd go for it!

        2. re: hyde

          Whoa! Hyde, I had to take a chicken skin double take on that version of a chicken cracklin po boy. Geez, looks like heaven fell and landed on some bread!

        3. When rendered into crackings they are great for all sorts of things.
          Put in the center of Kartoffelkloesse ( Potato Dumplings) instead of Bread Cubes. Or In Semmelknoedel (Bread Dumplings) Or Matzo Balls
          Stuff with any Force Meat (even Vegetarian) and Fry or Roast

          2 Replies
          1. re: chefj

            Rendered cracklings are called gribenes - google that word for more ideas.

            1. re: greygarious

              Oh I know. They went into my Families Matzo Balls and Kishka.

            1. I put them in stock; there are different schools of thought about this. The fat is easily removed as it forms a distinct layer atop the stock, once chilled.