Ingredients:

  • 1 lb chicken skins, freshly removed from thighs or breasts
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper

Instructions:

  1. Pat the chicken skins extremely dry with paper towels to prevent splattering and ensure a crisp texture. Trim into uniform 2-inch pieces.
  2. Place the skins in a cold, heavy-bottomed skillet (preferably cast iron) in a single layer to begin the cold-start rendering process.
  3. Set the heat to medium-low. Allow the fat to liquefy gradually, preventing the proteins from toughening.
  4. Once the fat has rendered and the skins are submerged in their own oil, increase the heat slightly. Fry until the bubbling subsides, indicating moisture evaporation.
  5. Remove the skins when they reach a deep golden brown and transfer immediately to a wire cooling rack set over paper towels.
  6. Combine the salt, smoked paprika, garlic powder, and cayenne pepper. Dust the skins with the spice blend while they are still hot so the seasoning adheres.