These Air Fryer Chicken Crisps are a perfect option for people who avoid pork. Light and crunchy, they’re quick to prepare and make a satisfying replacement for crackers or pork rinds. I always wished I had made more — they disappear fast.
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Although Rick and I occasionally enjoy pork rinds and I use them in my Mama’s Bake & Fry Mix, I know some people prefer not to eat pork. This chicken-skin crisp recipe gives you an excellent alternative without sacrificing texture or flavor.
Why Air Fryer Chicken Crisps Work Well
These crisps are an excellent substitute for crackers or panko crumbs. Use them for dipping, top with spreadable cheese and vegetables, or crush them to replace pork rinds in recipes like Mama’s Bake & Fry Mix. They’re low-carb and satisfy that crunchy craving.
Why I Used an Air Fryer Oven
I made these in my countertop air fryer oven because it’s convenient and produced better, more even results than my regular oven did the first time I tried. The air fryer makes the skins crisp reliably without a lot of fuss.
I had a small amount of chicken skin from skin-on thighs and a couple of breasts to work with for this batch.
Finding Bulk Chicken Skin
Rick and I looked locally for bulk chicken skin but couldn’t locate a nearby supplier; the closest poultry processor we found is about 30–45 minutes away. If you need larger quantities, check specialty suppliers or local processors in your area.
How These Fit Trim Healthy Mama (THM)
Chicken skin is classified as an S fuel in Trim Healthy Mama. Even though rendering and crisping remove some fat, it’s safest to treat these crisps as an S. If you follow THM, account for them accordingly.
Seasoning Your Chicken Crisps
There are two good approaches to seasoning:
Season before cooking
Sprinkle a light amount of your preferred seasoning on the skins before placing them on parchment. Use a gentle hand — flavors concentrate as the skins render and crisp.
Tip: A small pinch of baking powder in your seasoning mixture can encourage more bubbling and even crisping. Use very little to avoid an off taste.
Season after cooking
Seasoning immediately after they come out of the air fryer gives you better control of flavor intensity and distribution. This is my preferred method.
How I Made These Air Fryer Chicken Crisps
- 3 ounces chicken skin
- Seasoning to taste
- Remove the skin from chicken thighs or breasts. Rinse and pat dry.
- Lightly scrape excess visible fat from the skins.
- Lay skins flat on parchment paper sized to fit your air fryer; work in batches if needed.
- Air fry at 350°F (175°C) for about 15–20 minutes, until fully crisped.
- You may season lightly before cooking, keeping in mind the flavor will intensify as they crisp.
- Alternatively, season immediately after removing from the air fryer for more control over flavor.
- Allow to cool, then enjoy.
- Store in the refrigerator or freezer. Re-crisp in the air fryer or oven when ready to serve.
Store-Bought Options
If you prefer not to make them yourself every time, there are packaged chicken cracklings available for purchase. They offer a convenient alternative when you don’t have time to prepare them from scratch.
Oven Method
To bake instead of air frying: follow the same preparation steps, line a baking tray with parchment (to prevent sticking), and bake at 400°F (200°C) for about 20 minutes, or until crisp.