If the chicken skins are frozen, allow them to thaw completely in a colander set over the sink. This helps excess moisture drain away, which is key for achieving a crisp final texture. Once thawed, gently pat the skins dry with paper towels if they still feel damp.

Lay the chicken skins out flat on a clean work surface. Season both sides generously with your chosen savory dry rub, pressing it in lightly so it adheres well. Stack the skins neatly on top of one another to keep them even and easy to handle.

Let the seasoned skins rest for about 20 minutes. This short marinating time allows the seasoning to penetrate and enhances the overall flavor.

Preheat a hot plate or flat skillet over medium-high heat until fully heated. Arrange the chicken skins flat on the surface, making sure not to overcrowd the pan so they cook evenly and crisp rather than steam.

Cook until the underside turns deeply golden and crisp, then flip each skin carefully to cook the other side. As the fat renders, periodically pour off excess oil into a heat-safe, empty container to prevent the skins from frying too aggressively.

Once the skins are uniformly crisp and browned, transfer them to a plate lined with paper towels to absorb any remaining oil. Allow them to cool slightly before serving, as they will continue to crisp up as they rest.

Serve warm with your favorite dipping sauce for a crunchy, savory snack or garnish.