Crispy Chicken Skin | Gribenes

My grandfather would sit eating these chicken crisps at night, the way we eat chips while watching television today.–Joan Nathan

Crispy Chicken Skin Recipe

  • Quick Glance
  • 20 M
  • 50 M
  • Makes about 1 cup


  • 1 large chicken (at least 5 pounds)
  • 1 large onion, chopped
  • Kosher salt


  • 1. Remove the fat and the fatty skin from the chicken. Slice the skin in small strips, approximately 1 inch long, measuring about 1 1/2 cups. Reserve the chicken for another use.
  • 2. Place the skin and onion in a heavy skillet. Cook for about 20 to 30 minutes over a low heat, stirring occasionally with a wooden spoon, until the fat is melted. As the skin cooks, the fat separates from it, and the skin becomes crispy.
  • 3. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown to black. Sprinkle with kosher salt to taste. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on heavy paper to drain. Reserve the chicken fat in the pan or store in a jar. The fat can be used for cooking and is especially good for making chopped liver, potato pancakes, and matzah brei (matzah pancakes).
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