• Gather and Freeze Skins: Accumulate chicken skins over time by storing them in a freezer bag. When ready to cook, defrost them in a colander to drain excess water.
• Dry the Skins: Pat the skins completely dry with paper towels to ensure crispiness.
• Season the Skins: Lay each skin flat on a cutting board and sprinkle both sides with your preferred seasonings. For best results, stack seasoned skins to save space and maintain their shape during cooking.

Cooking Methods

1. Pan-Frying:

• Use a large, non-stick frying pan.
• Lay the skins fat-side down in a cold pan. Slowly heat to medium, allowing the fat to render out.
• Add a splash of water to help render more fat and ensure even cooking.
• Flip the skins occasionally until they’re golden brown and crispy.
• Drain on paper towels to remove excess oil.

2. Oven-Baking:

• Preheat oven to 400°F (200°C).
• Place skins on a parchment-lined baking sheet in a single layer.
• Top with another sheet of parchment and a second baking tray to keep the skins flat.
• Bake for 20–30 minutes or until deep golden brown.

3. Air Frying:

• Preheat air fryer to 350°F (175°C).
• Lay skins flat in the basket and use parchment paper with a ceramic plate to prevent curling.
• Air fry for 15 minutes, flipping halfway through.