Ingredients:

  • 1 lb chicken skins, freshly removed from thighs or breasts
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Clean the skins. Remove any large chunks of meat or excessive globes of yellow fat.
  2. Dry thoroughly. Pat each skin between paper towels until they feel tacky and no longer slippery.
  3. Season the surface. Toss the skins in a bowl with the sea salt, smoked paprika, garlic powder, cayenne, and black pepper.
  4. Arrange the pan. Place the skins in a cold skillet in a single layer, ensuring they do not overlap.
  5. Add the weight. Cover the skins with a piece of parchment paper and place a second heavy skillet on top.
  6. Start the heat. Turn the burner to medium low and listen for the first signs of a sizzle.
  7. Render slowly. Cook for 10 minutes, then check the progress. The fat should be bubbling gently.
  8. Flip for evenness. Use tongs to flip the skins over, replace the parchment and weight, and cook for another 8 to 10 minutes.
  9. Observe the color. Cook until the skins are a deep, uniform amber and look translucent like stained glass.
  10. Drain and set. Transfer immediately to a wire rack. They will continue to crisp up as they cool for the first 3 minutes.