Don’t toss the chicken skin anymore! Join BigBoy to make these 4 creative chicken skin Canapes!

Chicken skin—the most “controversial” part of the chicken. Some see it as trash, others treat it like treasure. Eat chicken without the skin? Might as well skip the chicken altogether! Today, let’s follow BigBoy on a glamorous transformation journey for chicken skin—from the zero-waste philosophy of French kitchens to Michelin-level Canapés for Christmas parties. Four simple yet upscale chicken skin creations that’ll hook you after just one bite!

Chicken skin in cooking?

In France, chicken skin is never scraps—it’s the soul of flavor. Its fat and collagen melt into golden aroma during slow cooking and turn into a crispy shell under high heat. French chefs use it to elevate dishes, even preserving ingredients in chicken fat, proving skin isn’t just a sidekick—it’s the star. This time, BigBoy channels that French spirit, reinventing chicken skin with low-carb, Keto-friendly flair that’s still irresistibly luxurious!

Crispy Chicken Skin

Chicken skin crisps are “guilt-free indulgence.” Feather-light and nearly translucent, they pack concentrated chicken essence. One tear delivers shatter-crisp texture rivalling premium chips—without the deep-fry baggage. A pinch of salt makes them addictive solo; torn into shards, they add visual pop and crunch to salads or soups. Even cooled, they keep that signature “snap,” embodying “simple perfection.”

Ingredients

Steps

1.

Dry the chicken skin and lay it on baking paper, then cover it with another sheet of paper and place a baking tray on top. Bake at 180°C for 20 minutes. As it cooks, the chicken fat will be rendered out — you can save it for steaming oysters or stir-frying. The finished crispy skin can be sprinkled with salt and eaten as is — even crunchier than potato chips!

Carb Salad Chicken Skin Tartlet

Crab and avocado chicken skin tartlets are party “bite-sized surprises.” The chicken skin base is wafer-thin and crisp, cradling silky avocado and sweet crab. Celery bits bring refreshing crunch, while dill adds a green flourish. Each bite is a texture clash—chicken skin bursts first, followed by the fresh, juicy crab salad finish. Rustic shapes ooze handmade charm, perfect for nibbling while chatting—party vibes soar instantly.

Ingredients

Steps

1.

For the chicken skin, use the same method as earlier: press it flat on a baking tray and bake until crispy. Then cut it into bite-sized pieces — the shape doesn’t need to be too precise.

2.

Mash one avocado, then add lemon juice, salt, and herb oil. Mix well and set aside for later.

3.

Peel the outer fibrous layer of the celery, then dice it — the finer the better for texture. Mix the diced celery, crab meat, mayonnaise, Dijon mustard, and a little salt together.

4.

Spread some avocado mixture onto each piece of crispy chicken skin, top with crab meat, and finish with a bit of dill as garnish. Done!

Chicken Skin Crispy Toast

Chicken skin crispy toast is an advanced player’s obsession. Modest outside, lavish inside: double-crisp layers sandwich smooth, bouncy chicken mousse studded with pistachio bits. The chicken skin slurry, pan-fried, releases intense chicken fat aroma; a sprinkle of seaweed powder adds oceanic umami. First comes the “crack,” then the mousse’s gentle warmth—rich layers like a mini symphony. If you haven’t tried it, you can’t imagine the magic!

Ingredients (10-15 pcs)

Steps

1.

Prepare the chicken mousse: Take about 300 g of chicken breast, remove any visible sinew or membrane, then cut into small pieces. Chop some pistachios and set aside.

Place the chicken breast in a food processor, add one egg, salt and a little pepper, and blend until it reaches a texture similar to minced chicken. Then slowly add the cream and blend until smooth to form a chicken mousse. Transfer the mousse to a bowl, mix in the chopped pistachios, and refrigerate for later use.

2.

Remove the crusts from the white bread and gently flatten the slices.

3.

Line a baking tray with parchment paper, then arrange the bread slices on top. If the size doesn’t fit, trim the bread according to the shape of the tray so the bottom is fully covered.

4.

Spread the prepared chicken mousse evenly over the bread layer and smooth the surface. Place into a preheated oven at 180°C and bake for 7 minutes to set the mousse.

5.

Meanwhile, prepare the chicken skin. Boil the chicken skin in boiling water for 5 minutes.

6.

Place the cooked chicken skin, hot water, rice flour and all-purpose flour into a food processor and blend briefly. Then add the potato starch and blend until smooth. If the mixture is too runny, pour it into a small pot and cook over low heat until slightly thickened, reaching a batter-like, spoonable but still flowable consistency. Maintain low heat to avoid overcooking. Finally, season with a little salt and set aside.

7.

Take out the set chicken mousse and let it cool slightly. Pour the chicken-skin batter on top and smooth it out. Return to the oven and bake at 180°C for another 15 minutes.

8.

remove from the oven, cool slightly, then cut into small rectangular pieces. Adjust the size as desired.

9.

Heat olive oil and a small amount of butter in a frying pan. Add the pieces of toast, searing the chicken-skin side first, then the bread side. Pan-fry both sides until golden and crispy. Serve.

Chicken Skin Mille Feuille

Chicken Skin Mille Feuille is gossamer-thin with subtle puff layers visible in cross-section, like refined French pastry. The chicken skin wafer is impossibly crisp; stuffed with smoked salmon and crab salad, smoky chew meets fresh sweetness. Eat within 10 minutes to lock in peak crunch. Visually golden and tempting, texturally light and airy—it’s “chicken skin artistry,” an elegant Canapé you can recreate at home.

Ingredients (5-6 pcs)

Steps

1.

Boil the chicken skin for 5 minutes.

2.

Place the chicken skin in a blender, add all the ingredients, and blend until completely smooth. Pour the mixture into a pot and heat over low heat, gently cooking until slightly thickened. If the color is too pale, add a small amount of turmeric powder to adjust it. The mixture should be slightly thick but still pourable—this is the ideal consistency.。

3.

Prepare an 18.5 × 18.5 cm baking tray lined with parchment paper. Pour in the chicken-skin mixture and spread it evenly with a spatula. Work quickly while the mixture is still warm, as it will become harder to spread once cooled. Cover with another sheet of parchment paper and place a second baking tray on top as a weight.

4.

Bake at 160°C for 1 hour.

5.

After baking, cut into the desired shape. You can cut it into squares and sandwich fillings of your choice, such as smoked salmon or crab salad. For a neater appearance, trim the filling to match the size of the crisp sheets before assembling.

Four chicken skin creations, each brilliant in its own way, all proving: chicken skin is an underrated gem. It can be crisp or silky, lavish or approachable—from Christmas parties to everyday snacks.