The Ultimate Crispy Brussels Sprouts: Roasted with Savory Bacon and Golden Chicken Cracklings

Say goodbye to those childhood memories of bland, boiled, or steamed Brussels sprouts! These humble miniature cabbages have experienced a glorious culinary renaissance, and for good reason. My unique take on Crispy Brussels Sprouts, elevated with the irresistible crunch of homemade chicken skin cracklings and the smoky richness of bacon, is designed to transform even the most skeptical eaters into avid fans. Prepare yourself, because this recipe doesn’t just make them palatable – it makes them truly CRAVEABLE, turning a simple green vegetable into the star of any meal.

Crispy Brussels Sprouts in a bowl topped with Chicken Cracklings, bacon, and a balsamic drizzle.

[feast_advanced_jump_to]

Why This Crispy Brussels Sprouts Recipe is a Game-Changer

There’s a reason Brussels sprouts have surged in popularity in recent years. When prepared correctly, they offer a delightful combination of earthy flavor and a satisfying texture. However, simply roasting them can sometimes fall short of true perfection. This recipe introduces two secret weapons: homemade chicken fat (schmaltz) and crispy chicken cracklings. The rendered chicken fat provides an unparalleled depth of flavor and an incredibly crispy coating for the sprouts, while the cracklings add a gourmet touch and an extra layer of crunch that sets this dish apart from all others. Paired with savory bacon, these sprouts become an unforgettable side dish that might just steal the show.

Ingredients for Unforgettable Crispy Brussels Sprouts

You might be surprised by how short and simple the ingredient list for this extraordinary recipe is! It’s one of the most streamlined recipes I’ve ever created, proving that incredible flavor doesn’t require a complicated pantry. While one step involves rendering your own chicken fat, a process that requires a little effort, the resulting rich flavor and superior crispness are absolutely worth the extra time. This rendered chicken fat, often called “schmaltz,” is a culinary gem that brings a unique savory depth you simply can’t achieve with other oils.

The star of our show, of course, is the Brussels sprout. While you can sometimes find pre-shredded Brussels sprouts in specialty grocery stores, preparing them by hand is a straightforward process and ensures maximum freshness. This is perhaps the most time-consuming step of the entire recipe, but it’s essential for achieving that perfect crisp texture. I highly recommend using a mandoline slicer for consistent, paper-thin slices, which cook evenly and crisp beautifully. If a mandoline isn’t available, a sharp chef’s knife will work just fine; simply aim to slice them as thinly and uniformly as possible. This fine shred allows for more surface area to crisp up in the oven, creating those coveted golden-brown edges.

Ingredients needed to make Crispy Brussels Sprouts, including shredded sprouts, bacon, and chicken skin.

For precise ingredient measurements and detailed instructions, use the JUMP TO RECIPE button at the top of this post, or simply scroll down to the bottom for the complete recipe card.

Crafting Your Crispy Brussels Sprouts: Step-by-Step Guide

Step 1: Rendering Chicken Fat and Creating Crispy Cracklings

The foundational flavor for this dish comes from freshly rendered chicken fat and the delightful crunch of chicken cracklings. To begin, you’ll need some chicken skin. I typically save mine when I buy boneless, skinless chicken thighs or breasts, simply tucking them into a zip-top bag in the freezer until I’ve accumulated enough. Don’t hesitate to ask your local butcher for chicken skin; many high-end grocery stores and butcher shops are happy to provide it, often for free or a minimal cost. For this recipe, the skin from about 6-8 chicken thighs or 4 chicken breasts usually provides a good amount of fat and cracklings.

To create perfect crispy chicken skins (also known as chicken cracklings) and harvest that precious chicken fat (schmaltz), follow this simple method: Arrange the chicken skins in a single layer on a parchment-lined baking sheet. It’s crucial that the skins lie flat and don’t overlap to ensure even cooking and maximum crispness. Place a second piece of parchment paper over the skins, followed by another baking sheet on top. This “sandwich” method is key; it presses the skins flat, preventing them from curling up and ensuring they render fat more efficiently and crisp uniformly. Bake this setup in a hot oven (preheated as per the recipe card instructions) until a significant amount of chicken fat has rendered from the skin.

After the initial cooking period, remove the top baking sheet and parchment paper. This allows the skins to finish crisping directly in the oven, uncovered. Keep a close eye on them during this final stage, as they can go from perfectly golden to burnt quickly. You’re looking for a deep golden-brown color and a wonderfully brittle texture. The kitchen will fill with an enticing aroma, a tell-tale sign that these cracklings are nearing perfection.

Chicken skins arranged on parchment paper on a baking sheet.

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

The primary benefit of using the second pan isn’t just to keep the skin flat; it’s a critical step that facilitates maximum fat rendering and ensures an incredibly even crisp. This technique yields the crispiest cracklings imaginable and liberates a generous amount of chicken fat, which is essential for seasoning and crisping your Brussels sprouts to perfection. Don’t underestimate the power of this rendered fat; it’s the secret ingredient that elevates the entire dish.

Rendered chicken fat collected on a baking sheet.

Step 2: Preparing and Roasting the Brussels Sprouts

Once your chicken skins are beautifully crispy, carefully remove them from the baking sheet and transfer them to a paper towel-lined plate or pan to drain any excess fat. Crucially, don’t discard that flavorful chicken fat remaining on the baking sheet! Every single drop should be carefully poured into a large bowl containing your shredded Brussels sprouts. This is where the magic begins, as the sprouts absorb the rich, savory flavor of the schmaltz.

Next, add your diced bacon (par-cooked, as detailed in the tips section below) and your chosen seasonings to the bowl with the sprouts and chicken fat. Toss everything thoroughly to ensure every shred of Brussels sprout is evenly coated. This step is vital for building layers of flavor and ensuring uniform crisping.

Spread the seasoned Brussels sprout and bacon mixture out onto the same sheet pan you used for the chicken skins, making sure it’s in an even, single layer. Avoid overcrowding the pan, as this can steam the sprouts instead of crisping them. Roast them in a hot oven, stirring them every 10-15 minutes. This stirring technique is important: periodically move the crispier sprouts from the edges and center them, while pushing the less-crisp sprouts from the center towards the hotter edges of the pan. Continue roasting and stirring until all the sprouts are deeply browned, wonderfully tender-crisp, and have developed a delicious caramelized char on their edges. This attention to detail during roasting ensures a perfectly crispy texture throughout.

Shredded Brussels sprouts and bacon in a bowl.

Brussels sprouts mixture spread on a baking sheet.

Step 3: Finishing Touches and Serving

Once your Brussels sprouts have reached that perfect state of dark, crispy goodness, it’s time for the grand finale. Crumble your reserved crispy chicken skins over the top of the hot sprouts. This adds an incredible textural contrast and another layer of rich, savory flavor. Serve immediately while still warm to enjoy the ultimate crispness. For an optional but highly recommended touch, consider drizzling a little aged balsamic vinegar or a thick balsamic glaze over the finished dish. The sweet and tangy notes of balsamic cut beautifully through the richness of the bacon and chicken fat, adding a sophisticated balance and brightness that truly elevates the entire experience.

Crispy Brussels Sprouts in a serving bowl with crumbled chicken cracklings and bacon.

Expert Notes & Tips for Perfect Crispy Brussels Sprouts

To ensure your Crispy Brussels Sprouts turn out perfectly every time, keep these valuable tips in mind:

Brussels Sprout Preparation: If possible, opt for pre-shredded Brussels sprouts from the grocery store to save time. However, if shredding them yourself, begin by trimming off the tough, hard bottom tip of each sprout. Then, using a sharp knife or a mandoline, slice them as thinly as you possibly can. The goal is uniformity and thinness; ideally, aim for about 4-5 slices per sprout. Thinner, more uniform pieces will cook more quickly and crisp up more evenly, preventing some pieces from burning while others remain soft.
Quantity Perception: Don’t be alarmed by the initial volume of 2 pounds of shredded Brussels sprouts. While it may seem like an enormous amount in the bowl, Brussels sprouts shrink considerably during the cooking process. As they roast and release their moisture, they reduce significantly in volume, so what looks like an abundance at the start will be just the right amount in the end.
Par-Cooking Bacon: It’s essential to par-cook your bacon before adding it to the sprouts. This means cooking it just until it begins to crisp on the outside, but the center is still pliable and not fully rendered. You don’t want to start with fully crispy bacon, as it will continue to cook alongside the sprouts and risks burning or becoming overly dark and bitter. Par-cooking ensures the bacon contributes its flavor without overcooking.
Optimal Bacon Cooking Method: The best way to achieve perfectly par-cooked bacon is to bake it on a foil-lined sheet pan in the oven at 425˚F. For fully crisp bacon, this usually takes 25-30 minutes. For par-cooked bacon suitable for this recipe, aim for approximately 18-20 minutes, or until it starts to firm up but retains some chewiness. This method allows the majority of the fat to render off, leaving just enough to imbue the sprouts with a delicious smoky flavor and textural interest without making them greasy.
The Balsamic Drizzle (Optional but Recommended): Once the sprouts emerge from the oven, consider an optional, yet highly recommended, finishing touch: a drizzle of aged balsamic vinegar or balsamic glaze. This addition introduces a fantastic sweet and tart kick that beautifully complements and balances the savory richness of the bacon and chicken fat. It brightens the entire dish and adds a gourmet flourish, making the flavors pop. While it’s completely optional, it truly enhances the overall eating experience.

More Delicious Ways to Enjoy Your Veggies

If you loved these crispy Brussels sprouts, explore other flavorful vegetable dishes:

Spring Potato Salad with Peas and Prosciutto

Hearty Broccoli Cauliflower Salad

Perfect Crispy Skin Baked Potatoes

Refreshing Green Bean Salad

Quick 5-Minute Spinach with Lemon

Did you try this irresistible recipe? I’d love to hear from you! Please leave a review or comment below to share your experience. And don’t forget to sign up for my exclusive newsletter to get the latest recipes delivered straight to your inbox. You can also follow along on social media: Instagram, Pinterest, and Facebook!

📖 Recipe Card

Yield: about 3 cups (serves 12)

Crispy Brussels Sprouts with Bacon and Chicken Cracklings

Transform your perception of green vegetables with these CRAVEABLE Crispy Brussels Sprouts, featuring savory bacon, golden chicken cracklings, and a perfect roasted crunch!

Ingredients

6-8 skins from Chicken Thighs or Breasts, cooked until crisp (see instructions below)
4-6 slices half-cooked Bacon, diced, or ⅔ cup Bacon Bits
2 pounds Brussels Sprouts, thinly shredded
2 teaspoons Olive Oil
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
2 tablespoons Chicken Fat, reserved from cooking chicken skins
2-3 tablespoons Aged Balsamic Vinegar or Balsamic Reduction (optional)

Instructions

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

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

Bake Chicken Skins: Place the sandwiched chicken skins in the preheated oven for 20 minutes. After 20 minutes, remove the top baking sheet and parchment paper. Continue baking for an additional 10-15 minutes, or until the chicken skins are deeply golden brown and very crispy.

Prepare Bacon (if needed): If you are cooking bacon from raw, place a piece of aluminum foil on the top baking sheet (after removing it from the chicken skins) and cook your bacon in the oven at the same time until it is par-cooked (about 18-20 minutes).

Season Brussels Sprouts: While the chicken skins are cooking, place the shredded Brussels sprouts in a large bowl. Add the diced, half-cooked bacon (or pre-cooked bacon bits), olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of fresh cracked black pepper. Toss well to thoroughly combine all ingredients.

Collect Chicken Fat: When the chicken skins have finished crisping, carefully remove the pan from the oven. Transfer the crispy chicken skins to a paper towel-lined plate or pan to drain.

Coat Sprouts with Chicken Fat: Carefully drizzle all the rendered chicken fat that remains on the baking sheet into the bowl containing the Brussels sprouts. Toss the sprouts thoroughly to ensure they are evenly coated in the rich chicken fat. Then, spread the seasoned sprouts and bacon mixture out onto the same baking sheet in an even, single layer.

Roast Sprouts: Place the baking sheet with the sprouts in the oven and roast for 30-35 minutes, or until the Brussels sprouts are well browned, tender-crisp, and caramelized. Stir the sprouts every 10 minutes during roasting, moving the crispier outer pieces towards the center and the softer inner pieces towards the edges for even cooking.

Optional Balsamic Drizzle: Once the shredded sprouts are dark and crispy, if desired, drizzle them with 2-3 tablespoons of aged balsamic vinegar or balsamic reduction. Return the pan to the oven for an additional 5 minutes to allow the balsamic to warm and slightly caramelize.

Garnish and Serve: Remove the sprouts from the oven. Crumble the reserved crispy chicken skins over the top of the roasted Brussels sprouts. Serve immediately while still warm to enjoy the ultimate crispness and flavor.

Notes

Tips for Success:

Brussels Sprout Preparation: For the best results, shred your Brussels sprouts as thinly and uniformly as possible. A mandoline slicer is ideal for this, but a sharp chef’s knife works well too. Thin slices ensure even cooking and maximum crispness.

Bacon Par-Cooking: It’s crucial to par-cook your bacon to prevent it from burning during the sprout roasting phase. Bake it on a foil-lined sheet pan at 425˚F for about 18-20 minutes, just until it starts to crisp but remains slightly pliable.

Quantity Consideration: Don’t be concerned if 2 pounds of shredded Brussels sprouts look like a lot. They reduce significantly in volume as they cook down and crisp up.

Balsamic Finish: The optional drizzle of aged balsamic vinegar or balsamic glaze adds a wonderful sweet and tart contrast that beautifully balances the rich, savory flavors of the bacon and chicken fat. Highly recommended!

Did you make this recipe?

I’d love to see your creations! Please leave a comment on the blog or share a photo on Instagram using #KendellKreations!

Crispy Brussels Sprouts with Smoky Bacon and Chicken Cracklings