Crispy Baked Chicken Skin

The things I do for my kids, I tell you. The simple things, I should say. This past weekend was not only a great one, but it was the start of football season, Packers season if you will. My boys, who are not in their first time fantasy league, were stoked to say the least, and as my wife (and I for that matter) gets really excited for football Sunday, they all get excited for the food that I make. That always makes me happy when they get excited. With that said, one of my boys was really excited that I had brought home some seasoning from our local wingery, and one of his favorites. As soon as he saw it, he asked me if I could make chicken wings for him on Sunday. Of course I would, but the night before I decided to take a bunch of chicken thighs and dump them into my slow cooker along with a ton of vegetables, and before doing that, I removed the skin from each thigh, reserving them for this slow baked and crispy chicken skin. Lord were these great.

Crispy Baked Chicken Skin
Crispy Baked Chicken Skin

I had no idea what I was going to expect, but the goal with this idea was to basically come up with a crispy chicken skin, much like a chip, and all I have to say is ‘whoa’. These things were dynamite and everything you love in fried chicken, just without the chicken.

Let’s get started.


  • Chicken skin, removed from breasts or thighs
  • Your favorite seasoning, optional
  • Few dashes of Maggi, optional
  • Parchment paper, or wire rack set onto baking sheet

That’s it. Chicken skin. Seasoning. Time.

Heat your oven to 300 degrees. I like to slow cook my chicken wings in the oven, slowly getting them nice and crispy. I’m not a fan of rubbery wings. You know the ones. Not a fan at all. All this requires is time, and a few removals of excess chicken fat.

Once the oven is heated, lay the chicken skin on a baking sheet lined with parchment paper. Make sure the chicken skin is lays flat for even cooking. Sprinkle on some of your favorite seasoning (in my case it was chipotle seasoned salt) and a few dashes of maggi seasoning onto the skins and place into the oven, cooking slowly until crisp, roughly 2-3 hours.

Crispy Baked Chicken Skins
Crispy Baked Chicken Skins

Keep an eye on them, and carefully drain any excess fat along the way. I did this twice. Once the skins are crisp, remove from the oven and dig in.

I’m not kidding you when I say how awesome these things were. Super crisp, and everything I love about fried chicken, just in snack form. My kids were kind of giddy when I presented these. The problem is they were gone in a matter of seconds, and so next time I’m going to make a heck of a lot more. Have you tried these before, and if so did you love them as much as we did?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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