What is Chicken Back?
Consider this: Looking at all the premium cuts of chicken—breasts, thighs, and drumsticks—you are at the butcher shop. Then you find something usually missed: chicken back. Meaty, inexpensive, and bursting with taste. Still, is it worth the effort? Totally yes!
The chicken’s back stays after the breast, wings, and legs are removed. It has skin, bones, and, shockingly, a lot of meat. Although some might write it off as scraps, smart home chefs and cooks realize chicken back is a flavor treasure. It’s a cheap cut with lots of possibilities, whether used for slow-cooked meals, crispy fried foods, or rich broths.
Why is Chicken Back Popular?
One of the least expensive cuts, chicken back, is returning in homes and businesses. But for what reason?
It tastes quite well. Because chicken back has bones, it accentuates soups and broths with a rich, savory taste.
It’s reasonably cheap. A great substitute for pricey cuts if you’re on a budget is chicken back.
It can be flexible. You might grill it, roast it, fry it, or stew it into a filling soup.
Wouldn’t you like to have a great, nutrient-dense dinner without breaking the budget? Chicken back makes that feasible.
Table of Contents
Nutritional Value of Chicken Back
You might be wondering, “Is chicken back healthy?” The answer is yes! It’s loaded with protein, essential vitamins, and minerals.
Nutrient Amount per 100 g Calories: 200 kcal Protein 18 g, fat 14 g, collagen, high calcium 10% of Daily ValueIron 8% of Daily Value
Since chicken back contains bones, it’s an excellent source of collagen, which promotes joint health, skin elasticity, and gut health.
“Don’t underestimate chicken back—it’s not just tasty; it’s packed with nutrients your body needs.”
Health Benefits of Eating Chicken Back
Is Chicken Back Good for Bone Broth?
Totally! If you have ever made homemade chicken broth, you understand that bones and connective tissue are the key to a rich, gelatinous texture. Because chicken back is full of cartilage and marrow, which boil down into collagen, it is ideal for this.
Benefits of chicken back broth:
- • It supports joint health—thanks to glucosamine and chondroitin.
- Boosts immunity—rich in minerals and amino acids.
- Aids digestion—helps heal the gut lining.
High Protein and Collagen Content
Collagen plays a crucial role in maintaining the health of your skin, joints, and hair. Instead of buying expensive supplements, why not get them naturally from chicken back?
Budget-Friendly Protein Source
Protein is essential for muscle growth and repair, but buying chicken breast all the time can be expensive. Chicken back is an affordable alternative that still gives you plenty of protein.
“Eat smart—chicken back delivers high-quality protein without the high price tag.”
How to Prepare Chicken Back for Cooking
Now that you know why chicken breast is a nutritional powerhouse, let’s talk about how to prepare it for the best flavor and texture.
How to Clean and Cut Chicken Back
Cleaning chicken back is simple:
- Rinse under cold water to remove any bone fragments.
- Pat dry with a paper towel—moisture prevents crispiness.
- Remove excess fat or skin if you prefer a leaner dish.
Some recipes call for cutting chicken back into smaller pieces. Use a sharp knife or kitchen shears to separate it into manageable portions.
Marination Tips for Maximum Flavor
Chicken back absorbs marinades, so don’t skip this step! Here’s a simple yet powerful marinade for juicy, flavorful chicken back:
- Acid: Lemon juice or vinegar (breaks down tough fibers).
- Fat: olive oil or butter (adds richness).
- Spices: paprika, garlic powder, onion powder, salt, and black pepper.
- Time: Let it sit for at least 2 hours, but overnight is even better.
“Marinating transforms chicken back from ordinary to extraordinary—don’t rush it!”
Cooking Methods: Roasting, Frying, Boiling & More
Chicken back is versatile, meaning you can cook it any way you like.
- Roasting: Produces crispy skin and juicy meat. Bake at 375°F (190°C) for 40 minutes.
- Frying: Perfect for crunchy, golden bites. Coat in seasoned flour and deep-fry at 350°F (175°C) for 10-12 minutes.
- Boiling: Ideal for soups and stews. Simmer for 1-2 hours for maximum flavor.
- Grilling: Great for smoky, charred flavors. Cook over medium-high heat for 15-20 minutes.
Chickenback Recipes: Crispy, Juicy, and Flavorful Dishes
Now that you understand why chicken back is an underappreciated treasure, let’s utilize it effectively. Whether you’re craving something crispy, comforting, or spicy, these chicken back recipes will transform this humble cut into a delicious masterpiece.
Crispy Fried Chicken Back Recipe
There’s nothing quite like crispy fried chicken—golden on the outside, juicy on the inside. And guess what? Chicken back makes the perfect cut for frying!
Ingredients
Before we get into the step-by-step instructions, here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Chicken backs | 4 pieces |
| Buttermilk | 2 cups |
| All-purpose flour | 2 cups |
| Cornstarch | ½ cup |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Black pepper | ½ tsp |
| Salt | 1 tsp |
| Cayenne pepper | ½ tsp |
| Oil (for frying) | As needed |
Instructions
Step 1: Marinate the Chicken Back
- In a large bowl, pour buttermilk over the chicken backs.
- Add 1 tsp salt and ½ tsp black pepper. Mix well.
- Cover and let it marinate for at least 2 hours (overnight is even better!).
“Marination is key to tender, flavorful chicken. Don’t rush this step!”
Step 2: Prepare the Coating
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and remaining salt and black pepper.
- Stir well until evenly combined.
Step 3: Coat the Chicken
- Remove chicken from buttermilk, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing firmly so the coating sticks.
- Let the coated chicken rest for 5-10 minutes—this helps the flour adhere better.
Step 4: Fry to Perfection
- Heat oil to 350°F (175°C) in a deep pan.
- Carefully place chicken backs in the oil. Don’t overcrowd!
- Fry for 10 to 12 minutes, flipping halfway through.
- Remove and place on a wire rack to drain excess oil.
“The secret to ultra-crispy chicken back? Cornstarch! It gives that light, airy crunch.”
Step 5: Serve and enjoy.
You should serve crispy fried chicken back hot with a side of coleslaw, mashed potatoes, or your favorite dipping sauce.
“Crispy fried chicken back is best served hot with a side of coleslaw, mashed potatoes, or your favorite dipping sauce. If you’re looking for a delicious Mediterranean-inspired side, try making Fasoliyyeh Bi Z Zayt—a flavorful green bean dish cooked in olive oil, perfect for balancing out the richness of fried chicken.”
Spicy Grilled Chicken Back Recipe
Love a smoky, spicy kick? This grilled chicken back recipe brings the heat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken backs | 4 pieces |
| Olive oil | 2 tbsp |
| Lemon juice | 1 tbsp |
| Smoked paprika | 1 tsp |
| Chili powder | 1 tsp |
| Garlic powder | 1 tsp |
| Cumin | ½ tsp |
| Black pepper | ½ tsp |
| Salt | 1 tsp |
Instructions
- Prepare the Marinade
- In a bowl, mix olive oil, lemon juice, and all spices.
- Rub the mixture all over the chicken backs.
- Let it marinate for at least 1 hour (overnight for deeper flavor).
- Grill the chicken.
- Preheat your grill to medium-high heat.
- Place the chicken backs skin-side down.
- Grill for 15-20 minutes, flipping halfway through.
- Serve with Your Favorite Sides
- Enjoy with grilled vegetables, rice, or a fresh salad.
“Want extra heat? Add more chili powder or a dash of hot sauce to the marinade.”
Common chicken-back cooking problems (and how to fix them)
Even with the best recipes, you might run into a few problems when cooking chicken back. Here’s how to solve them like a pro!
1. Why Does Chicken Back Taste Too Gamey?
Problem:
Some people find that chicken backs have a strong, gamey flavor compared to other cuts.
Solution:
- Soak in buttermilk or vinegar before cooking to mellow the taste.
- Use bold spices like garlic, paprika, and lemon juice.
- Slow-cook it—low heat brings out its rich flavor while reducing gaminess.
“Marinades are your best friend—gamey flavors disappear with the right mix of acid and spices.”
2. How to Make Chicken Back Less Greasy?
Problem:
Chicken back has more skin and fat, which can sometimes make it too greasy.
Solution:
- Trim excess fat before cooking.
- Use high heat when frying to crisp up the skin and reduce oil absorption.
- Drain properly—place fried chicken on a wire rack, not paper towels (this keeps it crispy instead of soggy).
“A crispy bite should be crunchy, not greasy. The right cooking technique makes all the difference!”
3. Preventing Overcooked or Undercooked Chicken Back
Problem:
Because chicken back has bones and uneven meat distribution, it’s easy to overcook or leave raw spots.
Solution:
- Use a meat thermometer—cook to 165°F (75°C) internally.
- Cut into smaller pieces for even cooking.
- Slow roast or braise for tender, fall-off-the-bone meat.
“Perfectly cooked chicken back? Juicy inside, crispy outside—balance is key!”
How to Store and Reheat Chicken Back
So, you’ve made the perfect batch of chicken back. But what if you have leftovers? Here’s how to store and reheat them without losing flavor.
Best Way to Freeze Chicken Back
- • Let the cooked chicken cool back completely.
- Store in an airtight container or freezer bag.
- Freeze for up to 3 months.
How to Reheat Without Losing Crispiness
- Oven method: Bake at 375°F (190°C) for 10 minutes.
- Air fryer method: reheat at 350°F (175°C) for 5-7 minutes.
- Avoid microwaving—it makes chicken soggy!
“Leftover chicken back? No problem—just reheat it the right way to keep that crispy goodness!”
Final Thoughts: Is Chicken Back Worth Trying?
By now, you’ve seen how chicken back can be delicious, affordable, and full of nutrients. It’s not just for broths—it’s perfect for crispy fried dishes, smoky grilled meals, and comforting soups.
So, what’s stopping you? Give it a try and turn this underrated cut into a family favorite!
Crispy Fried Chicken
Equipment
- Deep Fryer
- Mixing Bowl
Ingredients
Chicken Preparation
- 8 pieces chicken drumsticks and thighs
- 1 cup buttermilk
- 1 tbsp hot sauce optional
Coating
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Frying
- 4 cups vegetable oil for frying
Instructions
- In a large bowl, mix buttermilk and hot sauce. Add chicken pieces and marinate for 10 minutes.
- In another bowl, combine flour, salt, black pepper, paprika, and garlic powder.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes until golden brown and crispy.
- Remove from oil and place on a wire rack or paper towels to drain excess oil.
My friends were super impressed! It was a hit. Will definitely make again.
best