Chicken skin is the thin, fatty layer covering a chicken's flesh, valued in cooking for the crisp texture and rich, savory flavor it develops when rendered, roasted, or fried. It crisps well under dry heat, as in Cantonese roast chicken or Korean fried chicken, bastes and protects the meat during roasting, and can be rendered into a schmaltz-like fat for sautéing. Braised or slow-cooked instead, the skin turns soft and gelatinous rather than crisp, so the cooking method determines the result. It pairs well with bold aromatics like garlic, ginger, and chili, and with acidic accompaniments such as citrus or vinegar that cut its richness.