Baked Chicken Skins

Quite possibly the best aspect of Thanksgiving is the turkey skin. Yeah, family and giving thanks can be great too, but let’s be honest, it’s not turkey-skin-great.

Before my dad could even pick up the knife to begin carving the turkey, my fork was there tearing off the biggest piece of skin that I could before my brother could get his grubby hands on it. I’ll be the first to admit that we have problems.

I remember my mom telling me that that much skin was bad for me. All the fats and what-not. Now, as a ketogenic adult, all I want to do is tell her to suck it; I can eat all the fat I want, Mom!

Unfortunately, not everyday can be Thanksgiving and I don’t want to make a turkey every night for for dinner, and so I had to improvise. ENTER CHICKEN SKINS:

Once we turned keto, and started eating a shit-ton more chicken than before,  we realized just how expensive it was to continually buy chicken breast. Thighs are where it’s at. Cheap. Juicy. Dark. Delicious.

Of course, if you use chicken thighs as much as we do, you’ll soon find out that not every recipe is great with the skin still on the thigh – we have a stock pile of chicken skins in our freezer because of this. And you’ll also find that it is a bit of work to remove the skin and bone from the package of thighs, but I promise you, IT IS SO WORTH IT!

If you’re lucky, your local stores may even sell boneless and skinned thighs. It’s a little more expensive than the regular thighs, but will save you a bunch a time in the long run. But then you’d lose out on the deliciousness that is these baked chicken skins and that’s just not acceptable.


Aren’t they just the most delicious things you have ever seen?!

And like most everything else I make, they’re super easy! Once you get them off the chicken, that is.

Here’s what you need:

  • 5-10 chicken skins
  • 2 tsp spice mixture of your choosing
    • Our go-to is black pepper, chili powder, garlic powder, seasoned salt, and a Tex-Mex Chipotle blend
  1. Preheat oven to 400°F and line a medium-sized cookie sheet with aluminum foil
  2. Place chicken skins on pan in a single layer and sprinkle with seasonings
  3. Bake 15-20 minutes, or until the skins reach your desired state of crispiness
  4. Let cool and enjoy
  5. Refrigerate in an air-tight container for up to 4 days

See? I told you it was easy.


What’s your favorite Thanksgiving treat?

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