Fried Chicken Skin

Upgrade your finger food game with super crispy chicken skin chicharon! These chicken rinds are sweet, tasty, and delicious as appetizers or snacks. In addition, they are high in fat and have zero net carbs, making them keto-friendly.

Do you remove your chicken skins before cooking to reduce fat? Keep it in the fridge because I have your recipe – chicken skin chicharon!
Cooking steps
Quick tip
Offer suggestions
The last method
Lots of appetizers
Chicharon Chicken Skin
I know, I know. It overcomes all of the skin peeling problem to eat away at all the fat that clogs the heart at once. But as my favorite comedian, Erma Bombeck, said: Hold on to time. Remember all those women on the ‘Titanic’ who lifted the dessert cart.

They are often found in Philippine cuisine, often eaten as a snack or appetizer or used in other dishes such as munggo soup and pancit palabok.
They come in many varieties, including pork chops, pork belly, isaw, pig ears, omentum (bulaklak), tuna skin, chicken skin and mushrooms. The cooking process, however, is very similar. The meat is tenderly tender, dried to remove moisture, and fried deep to perfection.
Cooking steps
Boil – skins to soften, moisturize, and give the desired taste. I like to use a simple solution of vinegar, peppercorns, garlic, and salt.
Dehydrate- In ancient times, meat was placed under the sun to remove excess moisture. It is a proven but ineffective method (not clean for one thing) in my current part of the world. Instead, I dry the “low and slow” skins in the oven. Another alternative is to arrange the skins in a single layer on a baking sheet and refrigerate them overnight to dry.
Fry deep – keep the temperature at 350 F to 375 F. Do not overfill in the pan and cook in batches as needed to keep the temperature down.

Remove – remove the fried skins with a slotted spoon and remove from the wire rack placed over the pan to hold the oil droplets. Chicharon will explode as it cools down.
Quick Tip
Not all fats are created equal and some have higher smoke points than others. I rarely use a cut in my cooking as it is “very healthy”, but we fry chicharon so what’s the point? Next to tallow, the best frying oil is 375 F. In a smoker’s point.

The last method
For food safety, it is best to keep the home-made chicharon in the refrigerator. Transfer to an airtight container or re-sealed bag to prevent wear and refrigeration for up to 5 days.

For non-frying, arrange the dehydrated skins in a single layer on a baking sheet. Cover with foil and freeze until firm. Transfer to a safe container in the fridge or bag and refrigerate for up to 3 months. Melt and fry thoroughly when ready to enjoy.

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