8 Delicious Ways to Use Leftover Chicken Skins (Don’t Throw Them Away!)

Ever roasted a beautiful chicken with perfect crispy skin only to have sad soggy leftover skin the next day? Or maybe you’ve removed the skin before cooking and wondered if you’re throwing away something valuable? Well, stop tossing those chicken skins! I’m about to show you how this often-discarded part can become the star ingredient in your kitchen.

Chicken skin is incredibly versatile and packed with flavor While it shouldn’t be a daily indulgence (it does contain cholesterol), occasional chicken skin treats are perfectly fine – especially since most of the fat is actually the heart-healthy unsaturated kind!

I’ve been experimenting with leftover chicken skins for years, and these methods have become staples in my kitchen. Let’s dive into the delicious possibilities!

1. Make Crispy Chicken Cracklings

This is probably the most popular way to use chicken skins, and for good reason – they’re absolutely addictive!

How to make chicken cracklings

1. Pat the skins dry with paper towels (moisture is the enemy of crispiness!)
2. Cut into pieces and lay flat on a baking sheet lined with parchment
3. Season with salt, pepper, or your favorite spices
4. Bake at 450°F for 10-15 minutes until golden brown and crisp
   • Thigh/drumstick skins: ~10-12 minutes
   • Breast skins: ~15-16 minutes

The result? Crunchy, savory chicken chips that make an amazing snack or topping for soups, salads, and grain bowls!

2. Render Schmaltz (Liquid Gold Chicken Fat)

Schmaltz is rendered chicken fat, and it’s basically liquid gold in the kitchen. Making it gives you two delicious products:

• Schmaltz: The rendered liquid fat
• Gribenes: The crispy bits left behind after rendering

To render schmaltz:

1. Cut chicken skin into small pieces
2. Place in a heavy-bottomed pan over low heat
3. Cook slowly until the fat melts away (about 15-20 minutes)
4. Strain the golden fat into a container
5. Keep the crispy gribenes for snacking or as a topping

Use schmaltz instead of butter or oil for the most incredible roasted potatoes, sautéed vegetables, or to start soups and stews. It adds an amazing depth of flavor to anything you cook.

3. Re-Crisp Leftover Roast Chicken Skin

If you have leftover roast chicken with soggy skin, don’t despair! Here’s my foolproof method for bringing it back to crispy perfection:

1. Remove the skin from the leftover chicken
2. Warm a skillet with a tablespoon of olive oil over medium-high heat
3. Place the skin pieces in a single layer (you should hear a sizzle!)
4. Pan-fry for 3-4 minutes per side until golden and crisp
5. Transfer to paper towels to drain and cool (they’ll crisp up even more as they cool)

The bonus? You’ll have schmaltz mixed with olive oil in the pan – perfect for reheating your leftover chicken meat!

4. Enhance Soups and Broths

Chicken skin adds incredible flavor and body to soups and broths:

• For broth: Add skin to your stock pot along with bones and vegetables
• As a garnish: Crumble crispy chicken skin on top of finished soups
• For thickening: The collagen in chicken skin naturally thickens liquids

I love adding a few pieces of chicken skin when making chicken noodle soup – it creates a richer, more velvety broth with enhanced chicken flavor.

5. Create a Savory Seasoning Powder

This is a chef’s secret weapon that’ll elevate any dish:

1. Dehydrate chicken skins in a very low oven (200°F) until completely dried
2. Grind the dried skins in a food processor or spice grinder
3. Store in an airtight container

Sprinkle this intensely savory chicken skin powder on popcorn, roasted vegetables, rice, or use it to season other meats. It’s like a homemade flavor enhancer without any artificial ingredients!

6. Use as a Flavorful Wrap

Chicken skin makes an excellent wrapper for small bites – think of it as nature’s flavor blanket:

• Wrap around water chestnuts
• Use to bundle asparagus spears
• Encase mushrooms before grilling

When roasted, the skin tightens around the filling, creating a juicy, flavor-packed bite with a crispy exterior.

7. Add to Chicken Salad or Pâté

Finely minced chicken skin adds moisture, richness and depth to:

• Chicken salad
• Homemade pâtés and rillettes
• Spreads and dips

Just a small amount goes a long way in balancing lean chicken meat with richness and silky texture.

8. Flavor Vegetables or Grains

Use schmaltz or crispy skin bits to transform ordinary sides into extraordinary ones:

• Sauté kale, spinach, or green beans in schmaltz
• Add crispy skin bits to rice or farro
• Toss roasted vegetables with a touch of rendered chicken fat

The subtle chicken flavor adds a meaty depth that makes vegetable dishes more satisfying.

Tips for Working with Chicken Skin

For the best results when working with chicken skin, I’ve found these tips super helpful:

• Dry thoroughly: Pat skin dry before cooking or refrigerate uncovered for an hour
• Poke holes: Before crisping, poke holes with a fork to help fat render
• Save the fat: Always save rendered chicken fat for future cooking
• Season wisely: A little salt goes a long way; add other seasonings like paprika, garlic powder, or cayenne for variety
• Size matters: Thigh and breast skins give the largest, flattest pieces

Where to Get Chicken Skin

If you’re wondering where to find chicken skin:

• Remove from your own chicken before cooking
• Save from rotisserie chickens
• Ask your local butcher (they often have extra)
• Check specialty markets or farmer’s markets
• Look in the frozen section of some grocery stores

Is Chicken Skin Healthy?

Let’s address the elephant in the room – is eating chicken skin bad for you?

While chicken skin does contain fat and cholesterol, it’s not as unhealthy as once thought. Most of the fat in chicken skin is actually unsaturated (the good kind). Chicken skin even contains some omega-3 fatty acids and vitamin E.

That said, it’s still a high-calorie food, so moderation is key. Enjoy your chicken skin treats occasionally rather than daily.

Final Thoughts

Don’t let those flavorful chicken skins go to waste! With these methods, you can transform what was once trash into culinary treasure. From crispy cracklings to rich schmaltz, chicken skin deserves another chance in your kitchen.

Next time you’re prepping chicken, save those skins and try one of these methods. Your taste buds (and your wallet) will thank you for making the most of every part of the chicken!

What’s your favorite way to use chicken skins? Have you tried any of these methods? I’d love to hear your experiences in the comments below!

Chicken skin is good for adding flavor, moisture, and a crispy texture to cooked chicken, while also providing heart-healthy unsaturated fats, collagen for skin and joint health, protein, and minerals like potassium and calcium.