Flaying a chicken leg is the process of removing the skin and fat from the leg so that only the lean muscle remains. This technique is often used by chefs and home cooks to prepare chicken legs for sautéing, grilling or roasting. A properly flayed chicken leg cooks up crispier and allows seasoning and marinades to better penetrate the meat. Here is a step-by-step guide on how to easily flay a chicken leg.
Why Flay a Chicken Leg?
There are several benefits to flaying chicken legs before cooking:
- Removes excess fat – Chicken skin is high in fat and calories. Removing it significantly reduces the fat and calorie content.
- Allows seasoning penetration – With the skin removed, spices, herbs and marinades can directly contact the meat for better flavor.
- Prevents shrinking – Skin can cause chicken legs to curl up and shrink when cooked. Flaying prevents this.
- Improves texture – Skinless chicken legs cook up crispier on the outside with a tender interior.
- Easier to eat – The meat is easier to eat right off the bone without the skin.
So for healthier, tastier and easier to eat chicken legs, flaying is the way to go. It only takes a few extra minutes but makes a big difference in the end result.
What You Need
Flaying chicken legs is simple to do at home with just a few basic tools:
- Sharp boning knife – This thin, sharp knife allows you to easily remove skin and fat.
- Cutting board – Provide a sturdy surface to cut on.
- Paper towels – Help grip slippery skin and wipe knife.
- Chicken legs – Buy skin-on, bone-in chicken legs for flaying.
A sharp boning knife is key, as a dull knife will tear the skin rather than easily separating it from the meat. Choose fresh, high quality chicken legs that have not been previously frozen. Optimal legs to flay are medium sized, between 1/2 to 3/4 pounds each.
Step-by-Step Guide
Follow these simple steps for flawlessly flayed chicken legs every time:
- Rinse chicken legs under cold water and pat dry thoroughly with paper towels.
- Place chicken leg skin-side down on a cutting board. Hold leg steady with one hand.
- With the other hand, use a sharp boning knife to cut into the fat and skin between the thighbone and drumstick.
- Carefully slice the skin downward in a straight line, holding the knife at a shallow angle just above the meat.
- Once you reach the knee joint, gently pull back the skin, peeling it away from the meat.
- Turn the leg over and repeat the peeling steps for the front and back of the drumstick.
- Use short slicing motions to carefully remove any remaining fat or membrane.
- Visually inspect the leg and cut away any remaining skin or imperfections.
- Rinse under water to remove excess fat. Pat dry with paper towels.
The entire process should take only 2-3 minutes per leg with practice. Resist the urge to rush through flaying, as this can result in torn skin or meat. Take your time and keep the knife angle shallow.
Helpful Tips
Keep these useful tips in mind for easier flaying:
- Start flaying when the legs are still chilled from refrigeration. Warm legs are slippery and harder to grip.
- Use a paper towel to provide traction when peeling skin.
- If skin begins to tear rather than peel off cleanly, use shorter knife strokes or switch to a sharper knife.
- Cut carefully around knee and ankle joints where skin adheres tightly.
- Save peeled skin to render fat for cooking or making schmaltz.
- Watch for tendons clinging to the meat and trim or scrape away.
- Rinse legs halfway through if needed to remove fat and improve grip.
With a good boning knife, take care not to cut into the chicken meat itself as you flay. Stop to re-sharpen your knife as needed to keep it very sharp. This prevents excessive damage to the skin or meat.
Common Questions
Here are answers to some frequently asked questions about flaying chicken legs:
Is flaying chicken legs difficult?
Flaying chicken legs is actually a very simple process that just takes some practice. As long as you have a sharp thin-bladed knife, you can easily remove the skin with basic knife skills. It may seem intimidating at first but becomes quick and easy with repetition.
Can I use a fillet knife instead of a boning knife?
Absolutely, a fillet knife works equally well to flay chicken legs. The key is using a very sharp, narrow, flexible blade that can precisely follow the contours of the skin and meat. Fillet and boning knives are ideal for this purpose.
What if some skin doesn’t peel off cleanly?
It’s ok if small bits of skin cling to the meat while flaying. Do your best to remove all the large areas. Any remaining bits will crisp up during cooking. Go slowly and let the knife do the work rather than forcefully tearing at the skin.
Can I flay chicken legs ahead of time?
Chicken legs can be flayed up to 24 hours before cooking. Place them on a tray uncovered in the refrigerator. The exposed meat will dry out slightly, allowing for fast even searing. You can also rub flayed chicken legs with spices, herbs or marinades before refrigerating.
How to flay chicken legs without tears?
Sharp knives are less likely to tear chicken skin and meat while flaying. If tears do occur, simply use a pair of tweezers or your fingers to pull on the skin gently until you create an intact area that can be cleanly sliced off. Make sure to pull slowly in the direction you want to cut.
Can I remove just part of the skin?
You can certainly choose to partially flay chicken legs if you prefer. Remove skin from the thickest sections, including the thigh and upper drumstick, while leaving other areas intact. This reduces fat and improves texture while retaining some skin for crispiness and flavor.
| Chicken Leg Section | Recommended Flaying |
|---|---|
| Thigh | Flay completely |
| Drumstick | Flay upper 1/2 |
| Knee joint | Leave skin on |
| Lower drumstick | Leave skin on |
Cooking Flayed Chicken Legs
Flayed chicken legs cook up deliciously juicy andtender withcrispy browned exterior. Here are some great cooking methods to try:
- Grilling – Get nice char over direct heat. Brush with sauce last 2 minutes only.
- Roasting – Roast at 425F for 25-30 minutes until 160F internal temperature.
- Sautéing – Cook skin-side down first in a hot skillet. Flip halfway through.
- Broiling – Broil 4-5 inches from heat for 18-20 minutes, flipping halfway.
- Frying – Fry in 350F oil for 9-12 minutes until deep golden brown.
Flaying allows you to skip the tedious process of trimming fat after cooking. The chicken legs will emerge perfectly lean and ready to enjoy. The fat can even be reserved to use for cooking potatoes or other sides.
Serving Suggestions
Here are some delicious ways to use flayed chicken legs in meals:
- Chicken salad sandwiches – Dice and mix with mayo, celery, onion.
- Buffalo wings – Toss cooked legs in spicy buffalo sauce.
- Chicken tacos – Shred and top soft tortillas with salsa, cheese.
- Chicken parmesan – Top breaded legs with tomato sauce and mozzarella.
- Thai curry – Simmer legs in coconut curry sauce over rice.
- Chicken caesar salad – Slice legs and serve over romaine lettuce.
With zero skin or excess fat, flayed chicken legs are incredibly versatile. They lend well to nearly any recipe from soups and stews to pastas, bowls and more. Keep pre-flayed legs in the refrigerator for quick weekday meals.
Conclusion
Learning how to properly flay chicken legs takes a bit of practice, but soon becomes an easy way to prep juicy, healthy chicken for cooking. With the excess fat removed, flayed chicken legs cook up beautifully browned and crisp. The skinless meat also soaks up spices and flavors like a sponge. Master this simple technique to enjoy lean, tender chicken legs anytime. Just be sure to use an extremely sharp boning knife and take it slow at first. Your patience will be rewarded with delicious results.