These Air Fryer Chicken Crisps are a game changer for people who do not eat pork. They are light and crispy and don’t take a ton of time to prepare. The hardest part was I wanted way more of them than I had made.
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While Rick and I do enjoy pork rinds on occasion and I use them in my Mama’s Bake & Fry Mix, I do realize that some people don’t like them or do not eat them for other reasons. I respect that and this recipe is for you.
Why Air Fryer Chicken Crisps Are Great
These light and crispy chicken crisps are a great way to replace crackers or panko bread crumbs. You can dip them in dips or top them with things like spreadable cheese and veggie garnishes. You can even crush them up and use them in my Mama’s Bake & Fry Mix to replace the pork rinds.
Why I Used My Air Fryer Oven
I used my Power Air Fryer Oven
I also had a small amount of chicken skin that I was working with from skin on thighs and a couple of breasts.
When I Could Not Find Bulk Chicken Skin Locally
Rick and I searched for a couple of days locally to find a supplier of bulk chicken skin and we couldn’t find one. The nearest poultry processor is up in Wisconsin about 30-45 minutes away.
I did do some research about buying it in bulk online and found this supplier in the united states and this one in Canada. I hope that helps.
How Air Fryer Chicken Crisps Fit THM
Chicken skin is and always has been an S fuel for Trim Healthy Mama’s like me. Although much of the fat is trimmed and rendered out of these crisps you still want to respect that as an ingredient this is an S.
There is no way to honestly tell how much of the fat is removed by rendering and crisping these. So we are better safe than sorry and calling them an S.
Seasoning Your Air Fryer Chicken Crisps
You can season your chicken crisps a couple of different ways.
Season them prior to cooking
Just sprinkle a small amount of your preferred seasoning on the skins before placing them on your parchment.
However, use a very light hand when using this method as the seasoning intensifies as the Chicken Crisps cook thoroughly.
Extra tip: If you add a small amount of baking powder to your seasoning blend it will help the skins to bubble and crisp more evenly (but less is more here as it can have a bite if you use too much)
Season them AFTER cooking
If you wait to season them as soon as they come out of the fryer you will have better control on the amount each piece gets as well as the intensity of the flavor. (This is my favorite way to season them)
How I Made These Air Fryer Chicken Crisps
- Serves: 1
- Calories: 297
- Fat: 28g
- Carbohydrates: 0g
- Sodium: 54mg
- Fiber: 0g
- Protein: 11g
- Cholesterol: 93mg
- 3 ounces chicken skin
- Remove skin from chicken thighs or breasts. Wash and pat dry.
- Lightly scrape the visible fat from skins
- Stretch them out onto sheets of parchment paper that with in your air fryer (you may need to do this in batches)
- Air Fry at 350 degrees for aprox 15-20 minutes
- You can season them before placing in the air fryer, however do this lightly as they concentrate as the skins render into crispy chips.
- Alternatively you can season just after removing from the air fryer.
- Allow to cool and enjoy.
- Store these in the refrigerator or freezer. You can re crisp them in the Air Fryer or Oven.
For My Wonderful Drive Thru Sue Mama Readers
I also found these Chicken Cracklings
How To Make Chicken Crisps In The Oven
Follow all the same steps for the air fryer except line a baking tray with parchment (They stick if you do not) and bake at 400 degrees for 20 minutes.
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