Low Carb Buffalo Chicken Cracklins Recipe
Buffalo Chicken Cracklins:
I love the flavors of Buffalo chicken, pretty much any way it’s served!
These Buffalo Chicken Cracklins are such a unique spin on the traditional flavors and are a must try appetizer if you’re trying to stay low carb!
For this recipe you will need chicken thighs with skin on. The more skin, the better. I also recommend you fully thaw in the fridge, so no skipping steps and thawing in the microwave on defrost!
We’ve all done it, but for this recipe you don’t want any portion of your chicken skin too hot or already crispy from a speedy defrosting. Trust me!
Line the chicken up on a baking sheet with sides, as pictured above. You will be using the skin and the meat on this recipe.
Next, you will create several long, thin tubes of parchment paper and roll the chicken skin around each one. You do need oven safe parchment for this recipe. More details on the products used are in the printable recipe below!
Pictured below are the finished “tubes” of parchment and chicken skin wrapped around. So, it doesn’t have to look exactly like this, but you can get the general idea of what we are going for.
One tip I do have is to make the parchment rolls large enough to remove easily, and also allow a hollow space when you’re done cooking them. The hollow space is where all the yummy Buffalo chicken filling will go!
You can break the cracklins up into longer or shorter portions. I would try to go for at least enough to make each one two bites. Of course, some may break- but you can just eat the messed up ones to taste test! 🙂
The filling is best done with a disposable cake piping bag, as shown. Or, you can also use a large Ziploc bag with a small hole cut off in one corner.
After cracklins are cool to the touch, pipe a small amount of the Buffalo filling into each one. If the small pieces of diced chicken are getting caught in the piping bag, just cut more off the piping bag to allow more space.
Aren’t these fun and different? Line up on a serving dish along with a dip tray, or just pile them in a bowl for a quick appetizer! Dip suggestions include buffalo sauce, ranch dip, or a Fiesta Ranch.
I hope you get a chance to make these. Enjoy!
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Print Your Recipe Here:
- 12 skins from chicken thighs
- 2 chicken thighs
- ¼ cup celery, diced
- 2 tablespoons blue cheese, crumbled
- ¼ cup buffalo-flavored hot sauce
Remove skin from chicken thighs, leaving whole.
Preheat oven to 250 degrees F.
Ready 2 small baking sheets.
Place 2 chicken thighs, skins removed, onto one of the baking sheets.
Cut parchment paper into 6 8x8 inch sheets.
Roll each sheet into 8-inch long tubes.
Wrap 2 chicken skins around each parchment paper tube.
Tie each chicken skin with butcher’s string.
Bake for 10 minutes, then flip over with tongs.
Increase oven temp to 450 degrees F.
Add chicken thighs to the oven and bake chicken skins and chicken thighs for 10 minutes, or until skin is crispy and chicken thighs reach an internal temperature of 165 degrees F.
Remove oven and allow to cool.
In a mixing bowl, shred chicken thighs.
Add in the hot sauce and mix until combined.
Add in the celery and blue cheese and mix gently.
Gently remove the string from the chicken skins, then carefully remove the parchment paper by gently twisting the paper. Be very careful not to crush the chicken skins.
Pipe chicken mixture into chicken skins and serve.
Butcher’s String/Cooking Twine
Baking sheets x 2
Amount Per Serving: Calories: 341 Total Fat: 22g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 199mg Sodium: 297mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 37g