Chicken Skin
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Chicken Skin is the fatty, flavorful exterior dermis of a Chicken. It contains an alarming amount of Fat (almost 45% of the skin is fat) and a surprising amount of flavor.

Chicken Skin can range in color from cream colored to yellow to even black, depending on the breed and what it has been fed. Preferences for the color of Chicken Skin vary around the world, so farmers correct for locally-desirable Chicken Skin color by their feeding practices.

Chicken can be prepared Skin On or Skin Off. Skin Off tends to be healthier, but Skin On has more flavor. Chicken can be cooked Skin On and then have the Skin removed before service to try to get the best of both worlds.


Chicken Skin is available all year long.


The skin should be smooth and soft. It should not be bruised or torn (bacteria can set up shop in the pockets). The skin should smell fresh and not “off.”

Culinary Uses

Some gourmands (and perhaps also gluttons) use the Chicken Skin itself. They may Chop it into medium-sized pieces and place it dry into a Skillet to Render its Fat. As the Chicken Skin pieces Pan Fry, they crisp up and become almost like Pork Skins or Pork Rinds. With most of the Fat rendered out, these Fried Chicken Skins are a bit healthier way to consume Chicken Skin. If you are a Gourmand you may like Smart Kitchen’s Fried Chicken Skins Recipe.

Chicken Skin is also a common ingredient in Sausage, typically Chicken Sausage.

If your local poultry purveyor skins their Chickens on site, they may be willing to part with Chicken Skin gratis (free of charge).

Gluten Free


Low Fat


Low Calorie