What to do with chicken skin crackling?

acpgee

I needed boneless skinless chicken thighs for a recipe but my local supermarket only had thighs with skin and bones. The bones went into the stock pot and the skins were turned into crackling in the air fryer.

So how should I use the chicken skin crackling? I understand this is not really low calorie food. I imagine I could use it as crumbled instead of bacon on top of salads or soups. At a fancy restaurant I once got chicken butter where chicken skin crackling had been blitzed in a food processor to a powder and used to flavour the compound butter.

Any other ideas?

leslietank

You could try cutting them into chips, but I never thought about reusing them. You had some good ideas... Normally I cook them for my dog as "fancy treats" lol
https://www.ketoconnect.net/baked-chicken-skin/

k8eekins

acpgee wrote: »

I needed boneless skinless chicken thighs for a recipe but my local supermarket only had thighs with skin and bones. The bones went into the stock pot and the skins were turned into crackling in the air fryer.

So how should I use the chicken skin crackling? I understand this is not really low calorie food. I imagine I could use it as crumbled instead of bacon on top of salads or soups. At a fancy restaurant I once got chicken butter where chicken skin crackling had been blitzed in a food processor to a powder and used to flavour the compound butter.

Any other ideas?

This may sound rather peculiar a suggestion, but I'd quite enjoyed chicken skin cracklings (aka pork rind chicken) with collard greens last Thanksgiving, which is similar to a tribal dish, I'd had in the islands, with a spinach vegetable like side dish.

My sister 777Gemma888 has asked I mention something you might be familiar with - braided British cracklings, served with beer or as an appetiser for some? Gemma is advising, that IF you're to ever consider my suggestion, make America's creamed spinach or collard greens, only add the cracklings as a dry condiment, like you would crispy bacon.

aokoye

They're good on top of khao man gai.

acpgee

aokoye wrote: »

They're good on top of khao man gai.

I've never tried the Thai version but ate a lot of the Singaporean version of chicken rice when I was there for a grad school research project many years ago.

https://roadsandkingdoms.com/2013/for-the-love-of-chicken-rice/

sytchequeen

what you've got there is gribenes, a Jewish speciality. I love it mixed with caramelised onions and scattered over greens, salads etc

acpgee

Actually I realise that on vacation in Vietnam they served deep fried lard as a topping for noodles.