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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw chicken skin is highly perishable and should be used within 1 to 2 days when stored at 40°F (4°C) or below.
Yes, it freezes very well. Wrap it tightly in plastic wrap or place in a freezer bag to prevent freezer burn; it will stay good for up to 9 months.
Look for skin that is creamy white to deep yellow in color. It should not have a strong odor, feel excessively slimy, or have any greyish tint.
While high in calories, most of the fat in chicken skin is heart-healthy monounsaturated fat. However, it should be consumed in moderation due to its high caloric density.
Do not wash it under running water as this spreads bacteria. Instead, pat it dry with paper towels and remove any stray feathers with tweezers.
Duck skin is the closest substitute. For the fat content in cooking, you can use chicken fat (schmaltz), lard, or a high-smoke point vegetable oil.
It is commonly rendered for fat (schmaltz), fried into crispy snacks (cracklings or gribenes), or left on the bird to provide moisture and flavor during roasting.
No, raw chicken skin is naturally gluten-free. Gluten is only present if it has been breaded or floured.
raw chicken skin is a versatile ingredient found in cuisines around the world. With 454 calories per 100g and 13.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the poultry category with complete nutrition information.
View all poultry →Discover 1 recipes featuring raw chicken skin with step-by-step instructions.
Browse recipes →The key is removing moisture. Salt the skin and leave it uncovered in the fridge for a few hours, then cook it starting in a cold pan or a hot oven.
Yes, it contains about 109mg of cholesterol per 100g, which is significant, so those monitoring cholesterol should limit intake.