Chicken crackling

Chicken crackling

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(1 ratings)

Prep: 10 mins Cook: 30 mins


Serves 12

Try adding this chicken crackling to a dish for extra texture and depth of flavour. You can crumble it over a Caesar salad or serve with chicken soup for a hint of umami

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal54
  • fat5g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0g
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  • skins of 2 chicken breasts
  • white pepper, to taste



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • smoked paprika, to taste
  • dried herbs, to taste


  1. Heat oven to 200C/180C fan/gas 6. Pat chicken breast skins dry with kitchen paper. Place on a sheet of baking parchment on a baking sheet. Sprinkle on white pepper, smoked paprika or any dried herb to taste. Put another sheet of baking parchment on top, then place another baking sheet on top to weigh down the skins. Bake for 25-30 mins until crisp and golden. 

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Comments, questions and tips

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15th Dec, 2016
I was trying the Chilli Chicken One-Pot recipe (from Good Food site) which needed skinless thighs so I removed the skins and thought I would try this. I followed the recipe but kept the oven at 180 degrees. I cooked them for about 20 mins and they were brilliant. They were a great crunchy addition to the casserole (which was also great!) Would definitely recommend.
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