Irresistibly Crispy Brussels Sprouts with Smoky Bacon and Golden Chicken Cracklings

Brussels sprouts have undergone a remarkable culinary transformation, shedding their once-maligned reputation to emerge as a truly craveable vegetable. Gone are the days of soggy, bitter memories from childhood meals. This recipe takes these tiny cabbages to an entirely new level of deliciousness, turning them into a crispy, flavorful side dish that will easily become your favorite way to enjoy green vegetables. By incorporating savory chicken skin cracklings and generous bits of smoky bacon, we create an explosion of textures and flavors that will make these Brussels sprouts truly irresistible and, dare I say, CRAVEABLE!

Crispy Brussels Sprouts in a bowl topped with golden brown Chicken Cracklings and bacon bits.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Why This Recipe Is A Game-Changer

What sets this crispy Brussels sprouts recipe apart from all others? It’s the strategic use of rendered chicken fat, known as schmaltz, and the addition of homemade crispy chicken cracklings. Instead of relying solely on olive oil or butter, cooking the shredded Brussels sprouts in richly flavored chicken fat infuses them with an unparalleled depth of savory goodness. This golden fat not only contributes to an incredibly crispy texture but also adds a layer of umami that elevates the entire dish. Paired with the salty crunch of bacon and the delightful bite of chicken cracklings, these sprouts become more than just a side dish – they become the star of any meal. They are perfect for holidays, weeknight dinners, or any occasion where you want to impress with a healthy yet indulgent vegetable dish.

Essential Ingredients for Ultimate Crispiness

The beauty of this recipe lies in its surprisingly short ingredient list. Despite the complex flavors and textures, you’ll find that only a few key components are needed to create this show-stopping dish. Each ingredient plays a vital role in achieving that perfect balance of crispy, savory, and slightly tangy.

At the heart of our recipe are, of course, the Brussels sprouts themselves. While traditionally served whole, shredding them finely is the secret to maximum crispiness. Nowadays, many grocery stores offer pre-shredded Brussels sprouts, which can be a fantastic time-saver. However, if you prefer to prepare them fresh, it’s a straightforward process that takes a bit of time but yields excellent results. I personally use a mandoline slicer to get uniform, paper-thin slices, which helps them crisp up evenly and quickly in the oven. If you don’t have a mandoline, a sharp knife works just as well; simply aim for the thinnest slices you can manage. Remember, thinly shredded sprouts mean more surface area for that delicious chicken fat to work its magic, leading to an incredibly satisfying crunch in every bite.

Ingredients for Crispy Brussels Sprouts with Bacon and Chicken Cracklings laid out on a cutting board.

Another star ingredient is the chicken skin. While it might seem like an extra step, rendering your own chicken fat (schmaltz) and creating cracklings is incredibly rewarding. I typically save chicken skins from when I prepare chicken thighs or breasts; just store them in a zip-top bag in the freezer until you’ve accumulated enough. Some high-end butchers might even be willing to provide you with extra skin. The rendered fat provides an incomparable flavor base for the Brussels sprouts, while the cracklings serve as a gourmet, savory topping that elevates the dish from good to extraordinary. Don’t skip this step – the rich flavor and crisp texture are absolutely worth the effort!

Finally, we can’t forget the bacon. Its smoky, salty notes perfectly complement the slight bitterness of the Brussels sprouts and the rich flavor of the chicken fat. For the best results in this recipe, we’ll par-cook the bacon, ensuring it crisps up beautifully without burning during the final roasting process. A dash of olive oil, kosher salt, and fresh cracked black pepper round out the seasonings, while an optional drizzle of aged balsamic vinegar or balsamic glaze adds a touch of sweet-tart sophistication, balancing the richness of the savory components.

Crafting Perfection: Step-by-Step Method

Creating these irresistibly crispy Brussels sprouts is a process that builds layers of flavor and texture. It all begins with rendering the chicken fat, a step that imparts a depth of taste far beyond what any ordinary cooking oil can offer.

Step 1: The Art of Chicken Cracklings and Schmaltz

The first crucial step is to prepare your crispy chicken skins, also known as cracklings, and harvest the flavorful chicken fat, or schmaltz. To do this, you’ll need chicken skin, ideally from 6-8 chicken thighs or 4 chicken breasts. Arrange the chicken skins in a single layer on a parchment-lined baking sheet. The key to super crispy, flat cracklings is to press them during the initial cooking phase. Cover the chicken skins with a second piece of parchment paper, then place another baking sheet on top, effectively “sandwiching” the skins. This prevents them from curling and ensures maximum contact with the hot surface, promoting even fat rendering and crisping.

Bake this assembly in a hot oven (preheated to 425°F or 220°C) for about 20 minutes. During this time, much of the chicken fat will render out. After 20 minutes, remove the top pan and parchment paper, allowing the skins to finish crisping uncovered for an additional 10-15 minutes, or until they are golden brown and perfectly crunchy. Keep a close eye on them to prevent burning. The purpose of the second pan is purely to keep the skin flat while cooking, yielding the crispiest skins and maximizing the release of precious chicken fat, which is essential for seasoning your Brussels sprouts.

Chicken skins arranged on parchment paper for rendering.

Chicken skins covered with a second sheet of parchment and a baking sheet.

Step 2: Preparing the Brussels Sprouts and Bacon

While the chicken skins are crisping, shred your Brussels sprouts. Remove the tough stem end and either use a mandoline or a sharp knife to slice them as thinly as possible. Aim for about 4 slices per sprout. This thinness is key to achieving that desirable crispy texture. Place the shredded sprouts in a large mixing bowl. Now is also a good time to par-cook your bacon. Bake it on a separate foil-lined sheet pan in the same oven at 425°F for about 20 minutes, or until it’s just starting to crisp but not fully rendered and dark. You want it mostly cooked but still slightly pliable, as it will continue to cook with the sprouts. Dice the par-cooked bacon into small pieces.

Crispy chicken cracklings removed from the oven and placed on a paper towel-lined plate, with rendered chicken fat in the pan.

Step 3: Combining Flavors and Roasting for Perfection

Once your chicken skins are perfectly crispy, remove them from the pan and transfer them to a paper towel-lined plate to drain and cool. Immediately pour every last drop of the rendered chicken fat from the baking sheet into your bowl of shredded Brussels sprouts. This golden schmaltz is packed with flavor and is what will give your sprouts their incredible crispiness and rich taste. Add the diced, par-cooked bacon, a drizzle of olive oil, a teaspoon of kosher salt, and half a teaspoon of fresh cracked black pepper to the bowl. Toss everything thoroughly to ensure the sprouts are evenly coated with the chicken fat and seasonings. The bacon will finish cooking and crisping directly with the sprouts, infusing them with its smoky flavor.

Next, spread the seasoned Brussels sprout and bacon mixture out onto the same baking sheet where the chicken skins cooked (no need for a new one, the residual fat will help!). Ensure it’s in a single, even layer to promote consistent crisping. Place the sheet pan back into the preheated oven and roast for 30-35 minutes. To achieve uniform crispiness, stir the sprouts every 10 minutes. As the outer edges begin to crisp and brown, pull them towards the center of the pan, and push the less crispy sprouts from the center to the outside. Continue this process until all the sprouts are beautifully browned, tender-crisp, and have reached your desired level of crunch.

Shredded Brussels sprouts in a bowl with chicken fat and bacon.

Brussels sprouts mixture spread on a baking sheet for roasting.

Step 4: Finishing Touches and Serving

Once your Brussels sprouts have reached peak crispiness, remove the pan from the oven. Crumble the cooled crispy chicken skins (cracklings) directly over the top of the hot sprouts. For an extra layer of gourmet flavor, consider drizzling a little aged balsamic vinegar or balsamic glaze over the entire dish. This adds a beautiful sweet and tart counterpoint to the rich, savory notes of the chicken fat and bacon. Serve immediately while still warm to enjoy the ultimate crunch and flavor experience. These crispy Brussels sprouts are guaranteed to be a crowd-pleaser and might just convert even the most skeptical vegetable eaters!

A bowl of Crispy Brussels Sprouts with Bacon and Chicken Cracklings, ready to be served.

Expert Tips & Tricks for the Best Crispy Brussels Sprouts

Achieving perfectly crispy, flavorful Brussels sprouts with bacon and chicken cracklings is simple with these expert tips and tricks. Follow these guidelines to ensure your dish is a resounding success every time.

Brussels Sprout Preparation is Key

Shredding Method: While you can purchase pre-shredded Brussels sprouts to save time, shredding them yourself allows for optimal thinness and therefore, optimal crispiness. Remove the hard bottom tip and use a sharp knife or a mandoline. Aim for paper-thin slices, ideally about 4 slices per sprout. The thinner the slices, the more surface area will be exposed to the heat and fat, leading to a much crispier texture.
Quantity Perception: Don’t be alarmed by the initial volume of 2 pounds of Brussels sprouts. These vegetables significantly reduce in size when cooked, especially when shredded. What might look like an overwhelming amount in the bowl will cook down to a manageable and delicious portion that serves several people.

Perfecting Your Bacon and Chicken Cracklings

Par-cooking Bacon: For this recipe, it’s best to par-cook your bacon ahead of time. This means cooking it until it’s about halfway done – starting to crisp on the outside but still somewhat soft in the center. If you start with fully crispy bacon, it runs the risk of blackening and becoming bitter during the extended roasting time with the sprouts.
Best Bacon Cooking Method: The ideal way to par-cook bacon for this dish (or to cook it fully crisp for other uses) is on a foil-lined sheet pan in a preheated oven at 425˚F (220°C). For par-cooking for this recipe, aim for about 20 minutes. For fully crisp bacon, it typically takes 25-30 minutes. This method allows most of the fat to render off cleanly while leaving enough to contribute flavor and texture without making the sprouts greasy.
Chicken Fat (Schmaltz): Don’t discard the rendered chicken fat! This liquid gold, or schmaltz, is the secret weapon for infusing your Brussels sprouts with an incredibly rich, savory flavor. Ensure you pour every last drop from the pan into your bowl of sprouts before roasting. It provides a unique umami that olive oil alone cannot replicate.

Enhancing Flavors and Textures

Even Crisping: During the roasting process, stir the Brussels sprouts every 10 minutes. This ensures that all the shredded pieces get equal exposure to the hot surface of the pan and the oven’s heat, promoting even browning and crispiness throughout the batch. Keep rotating the outer, more crisped pieces to the center and moving the softer center pieces to the edges.
Optional Balsamic Drizzle: Once the sprouts come out of the oven, consider an optional drizzle of aged balsamic vinegar or a balsamic glaze. This adds a delightful sweet and tart kick that beautifully balances the richness and saltiness of the bacon and chicken fat, creating a more complex and well-rounded flavor profile. It’s a simple addition that makes a big impact.
Serving Suggestions: These crispy Brussels sprouts are versatile. They make an excellent side dish for roasted chicken, pork tenderloin, steak, or even as a flavorful addition to grain bowls. Their robust flavor and satisfying crunch will elevate any meal.

More great ways to enjoy your veggies

If you love discovering delicious new ways to prepare vegetables, here are a few more recipes you might enjoy:

Spring Potato Salad with Peas and Prosciutto

Fresh and Zesty Broccoli Cauliflower Salad

Crispy Skin Baked Potatoes: The Ultimate Side

Vibrant Green Bean Salad with Tangy Dressing

Quick & Easy 5-Minute Spinach with Lemon

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📖 Recipe

Yield: about 3 cups (12 servings)

Crispy Brussels Sprouts with Bacon and Chicken Cracklings

My unique take on Crispy Brussels Sprouts, elevated with smoky bacon and savory chicken cracklings, will quickly become your absolute favorite way to eat your green vegetables, even making them CRAVEABLE!

Ingredients

6-8 skins from Chicken Thighs (approx. 0.5 lb), cooked until crisp (see instructions below for details)
4-6 slices half-cooked Bacon, diced, or ⅔ cup quality Bacon Bits
2 pounds Brussels Sprouts, finely shredded
2 teaspoons Olive Oil
1 teaspoon Kosher Salt
½ teaspoon Fresh Cracked Black Pepper
2 tablespoons Chicken Fat (rendered schmaltz), reserved from cooking chicken skins
2-3 tablespoons Aged Balsamic Vinegar or Balsamic Reduction (optional, for a sweet-tart finish)

Instructions

Preheat Oven: Preheat your oven to 425˚F (220°C).

Prepare Chicken Skins: Line one baking sheet with parchment paper. Arrange the chicken skins in a single, flat layer, ensuring they do not touch. Cover with a second piece of parchment paper, then place another baking sheet on top, effectively “sandwiching” the skins to keep them flat.

Initial Cook for Skins: Place the sandwiched chicken skins in the preheated oven and bake for 20 minutes.

Crisp Chicken Skins: After 20 minutes, remove the top pan and parchment. Continue baking the skins for another 10-15 minutes, or until they are golden brown and thoroughly CRISPY. Carefully remove the crispy chicken skins to a paper towel-lined plate to drain and cool, reserving all the rendered chicken fat (schmaltz) in the baking pan.

Par-cook Bacon (if needed): If you are cooking your bacon at this time, place a piece of aluminum foil on a separate sheet pan (or you can use the top pan from the chicken skins if clean) and cook your bacon in the oven at the same time until it is half-cooked and just starting to crisp (approx. 20 minutes). Dice the par-cooked bacon into small pieces.

Prepare Brussels Sprouts Mixture: While the chicken skins are cooking, finely shred the Brussels sprouts and place them in a large mixing bowl. Add the diced, par-cooked bacon, 2 teaspoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of fresh cracked black pepper.

Combine with Chicken Fat: Drizzle all the reserved chicken fat from the baking pan (the schmaltz) into the Brussels sprouts bowl. Toss the sprouts mixture thoroughly to ensure every piece is evenly coated.

Spread on Pan: Spread the coated Brussels sprouts and bacon mixture in an even, single layer on the same baking sheet where the chicken skins cooked. This ensures maximum crisping.

Roast Sprouts: Place the pan in the oven and roast the sprouts for 30-35 minutes, or until they are well browned and crispy. Stir the sprouts every 10 minutes, moving the crispier outer pieces to the center and the softer center pieces to the edges for even cooking.

Optional Balsamic Finish: If desired, when the shredded sprouts are dark and crispy, drizzle them with 2-3 tablespoons of aged balsamic vinegar or balsamic reduction. Return to the oven for an additional 5 minutes to warm through and allow the flavors to meld.

Final Topping: Remove the sprouts from the oven. Crumble the cooled crispy chicken skins (cracklings) over the top of the roasted Brussels sprouts.

Serve Immediately: Serve your irresistibly crispy Brussels sprouts with bacon and chicken cracklings immediately while still warm.

Notes

Tips for Success:

Brussels Sprout Prep: For best results, aim for very thin slices when shredding your Brussels sprouts. This maximizes the surface area for crisping and ensures they cook evenly. A mandoline is excellent for this, but a sharp knife works too. Remember, 2 pounds of fresh Brussels sprouts will cook down significantly once shredded and roasted.

Bacon Perfection: Par-cooking the bacon is a crucial step. This ensures the bacon cooks through and becomes crispy without burning during the longer roasting time required for the sprouts. The oven method on a foil-lined sheet pan at 425˚F (220°C) for about 20 minutes is ideal for this. You want it mostly cooked but still slightly pliable.

Chicken Fat (Schmaltz): The rendered chicken fat is a flavor powerhouse! Do not discard it. It infuses the sprouts with a deep, savory umami that elevates the dish beyond what any other fat can provide. Ensure the sprouts are well coated before roasting.

Achieving Even Crispiness: Stirring the Brussels sprouts every 10 minutes during roasting is essential. This helps to redistribute them on the hot pan, ensuring that all pieces get a chance to brown and crisp up. Move the outer, more browned pieces towards the center and the less cooked pieces to the edges.

Optional Balsamic Drizzle: The addition of aged balsamic vinegar or balsamic glaze provides a wonderful sweet-tart contrast to the rich and savory flavors of the chicken fat and bacon. It’s an optional but highly recommended step that adds a gourmet touch and balances the dish beautifully.

Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, spread them on a baking sheet and crisp them up in a hot oven (around 375°F / 190°C) for 10-15 minutes, rather than microwaving, to retain their crispy texture.

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Triple Crunch Brussels Sprouts with Bacon and Chicken Cracklings