This book is prepared based on a reasearch work to find the economic utilization and disposal of chicken skin normally not prefered by consumers. Skin makes about 10-14% of dressed weight of birds containing about 13% protein. Without its proper use its an economic loss and causing pollution to the environment. This books enatils the use of chicken skin in an Indian oil fried snack called murukku. The use of skin was tried either as raw minced or as cooked & powdered in the standard recipe of the product. The products found to be well acceptable and stable at room temperature upto Based on the findings of the study it was concluded that: 1.The recipe and procedure for preparing murukku was standardized for incorporation of chicken skin. 2.The raw and powdered chicken skin were found to be equally suitable for incorporation in murukku. However, powder is more suitable for much higher level of incorporation. 3.Among the levels studied, 10% raw chicken skin was found to be optimum in terms of physicochemical and sensory quality. 4.In case of skin powder, up to 7.5% level could be incorporated without affecting quality with higher protein content. 5.Two products selected f