If you run to the store now, you will have time to make these before the game tonight and trust me, you want to!
Crispy chicken skins have become all the rage in bars across the country as the bar-snack of the moment. I’ve been hearing about them for a while, but never bothered to make them. Now I have no idea what took me so long or why this has taken so long to catch on. I mean seriously, what part of the chicken do we all gravitate to, that crispy salty skin off the roast fresh from the oven!
These skins are so crispy, so light, so crunchy and the seasoning possibilities are endless.
I will give you a warning, you will get addicted, you will devour them in a flash, you will want to make another batch right away!
So get out the door right now, grab a cold 6-pack and some skin-on chicken…you won’t regret it!
Preheat oven to 375.
Cavender’s Greek Seasoning
Whole grain mustard
Line a baking sheet with parchment paper.
Lay chicken skins flat on baking sheet. Sprinkle with Cavender’s seasoning, or your seasoning of choice, Old Bay would be excellent here as well.
Top skins with another sheet of parchment and another baking sheet.
Bake for 45-50 minutes until dark golden and crispy. Rotate the pan a couple of times during cooking.
When done, brush with a thin layer of mustard, drizzle of honey and sprinkle of scallions. Grab a beer and enjoy!