Crunchy Baked Chicken (dessert with chicken skin and chocolate) from Hidde de Brabander

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If you are a fan of the sweet & savory combination, you should pay attention now. This recipe for Crunchy Baked Chicken from Hidde de Brabander combines chicken skin and chocolate. You read that right: creamy flans with crispy chicken skin and white chocolate. An incredibly tasty and special dessert.


For 6 small desserts:

For the crispy chicken skin:

  • The skin of a whole chicken
  • Black pepper
  • fine salt

For the flan:

  • 500 grams of whole milk
  • 50 grams egg
  • 10 grams egg yolk
  • 90 grams of granulated sugar
  • 50 grams of starch
  • 50 grams of white chocolate (W2, 28% Callebaut)


  • Chili powder

Pastry chef Hidde de Brabander has just delivered a fantastic chocolate bible. In his book Chocolaterie  you will find enchantingly beautiful creations with chocolate. Such as a liquid chocolate cake with coffee , but also ‘ Enter the Galaxy ‘: a blue, shiny chocolate cake with mushrooms. Today we share Hidde’s recipe for a chicken skin and chocolate dessert with you.

Hidde: “The unusualness of using meat in desserts has been broken for some time now, with the addition of bacon, among other things. I myself have a good finger in that porridge, also with the combination of cocoa and duck liver. In this dish we combine chicken skin with chocolate.”

Dessert with chicken skin and chocolate from Hidde de Brabander

Dessert with chicken skin and chocolate

For the crispy chicken skin, scrape any fat from the skin. Sprinkle with salt and pepper to taste, place the skin on a baking tray lined with baking paper and smooth out. Cover with a second sheet of baking paper and a second baking sheet. Bake the chicken skin for about 20 minutes in an oven preheated to 180 °C until golden brown and crispy.

Meanwhile, for the flan, bring the milk to a boil. Mix the egg, egg yolk, granulated sugar and starch. Mix a little of the hot milk with the egg yolk mixture and mix it again with the rest of the hot milk. Bring to a boil and immediately remove from heat. Mix in the white chocolate and pour into 6 small baking dishes (approx. 125 ml).

Remove the chicken skin from the oven, let it cool and break into pieces. Increase the temperature of the oven to 190 °C and bake the flan for about 20 minutes until the top is nicely coloured.

Let the flan cool slightly. Insert a piece of crispy chicken skin into each flan and sprinkle with chili powder to taste.

More sweet-savory desserts:

  •  sweet-savory bacon scones with crispy bacon & maple syrup
  •  mega banana split with peanut butter and bacon
  • Video: baking chocolate pecan scones with Ina Garten

Source: Culy by
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