What’s the best part of a chicken? “THE SKIN!” as my son would say. This is one of those “This is why you’re fat” recipes. I ONLY do it on occasion and I actually had to save the chicken skin over a few months (in the freezer) to gain enough for this recipe. I would say this is the more ‘healthier’ way to do this instead of deep frying it. There is enough fat in the skin that when you bake it, the fat will come out and help crisp the skin itself. The long soaking period infuses the flavor into it and hot or cold, my kids just say, “It’s sooo yummy!” But still, I DO NOT recommend this recipe on a daily basis, this is a ‘treat’ so to say because my husband was dropping hints for a few weeks to cook up that saved chicken skin I had in the freezer. I actually was saving that for another recipe, but I guess that will have to wait for now. Instead, I hope you enjoy this one.
10-20 chicken skins
1 C Teriyaki Marinade
1-2 C Whole Wheat Flour
Ground Black Pepper
Olive Oil Spray
Place chicken skin in a large bowl, pour teriyaki marinade onto the skins and mix to make sure all areas are in the marinade. Cover and let refrigerate overnight.
Line 2 large baking sheets with parchment paper or foil and spray with your olive oil spray to lightly coat. In a large bowl or container with high sides, combine flour, garlic powder and pepper to your taste and mix well. Take out your chicken skins and using tongs and a fork, dredge each piece making sure all areas are well coated being sure to unfold any folded up areas. Be sure both sides are coated properly and place flat on your baking sheet. Repeat with the rest of the skins. Depending on how big your skins are, you might have extra room. You do not need to spread them too far apart, just make sure they’re not touching, they will shrink in the cooking process.
Pre-heat your oven to 350°F and cook your chicken skins for 10-15 minutes, flipping the skins and rotating the pans half way through until the skins are golden brown. If you want the skins crispier then you can cook it longer, but as long as the coating is brown, the skin should be cooked nicely.