Crispy Chicken Skin Recipe

Prepare crispy chicken skin baked in the oven or fried on the cooktop. The results are the same. Tasty, crispy, flavorful snack to please us anytime!

As I currently have a little time, I had been searching on the internet last week. On the lookout for new, exciting thoughts, inspirational dishes that I have never tested before, to astonish my family with. Looking for a long time unfortunately could not discover any interesting things. Right before I wanted to give up on it, I stumbled on this delightful and simple treat by accident at Suncakemom. The dessert looked so scrumptious on its snapshot, that required immediate actions.

It was simple enough to imagine the way it is made, its taste and how much boyfriend will probably enjoy it. Actually, it is very simple to please the guy in terms of treats. Anyways, I visited the blog and simply used the detailed instuctions which were coupled with great photos of the task. It just makes life rather easy. I could suppose it’s a bit of a effort to shoot photographs in the middle of cooking in the kitchen as you most often have gross hands so I seriously appreciate the hard work she placed in to build this post .

With that in mind I am inspired presenting my own formulas in a similar way. Many thanks for the concept.

I was tweaking the original formula to make it for the taste of my loved ones. I must say that it was an awesome success. They prized the flavour, the structure and loved getting a sweet like this in the middle of a lively week. They basically asked for more, more and more. So the next occasion I am not going to commit the same miscalculation. I am likely to twin the quantity .

This Crispy Chicken Skin post was made possible by SunCakeMom

Cut off the chicken wings.

Pull the skin off the chicken. Start by picking up the skin at the back of the neck and pulling it down halfway the chicken’s back towards the bottom of the carcass.

Turn it around and pull the skin back at the breasts as well all the way it’s possible. Don’t worry if the skin rips but try to maintain it as whole as possible as it’s easier to pull it off whole than in pieces.

Flip the carcass again to pull the skin off from the back towards the legs.

Pull off the skin from the leg.

Cut the skin up to stripes.

Or even smaller pieces.

Put the skin into a small pan on medium heat.

As the fat starts to get rendered out, lower the heat and stir the skins every now and then preventing them to stick and burn down.

It takes about 20 – 30 minutes to get all the fat out.

The skin is ready when the fat ceases bubbling and tapping the skins with a spoon sounds hard as ticking with our nails on the spoon.

Flavoring can be done a couple of minutes before taking the skin out to dry. Throw fresh herbs like crushed garlic along with the skin or wait until taking them out and sprinkle with salt and spices.

Take them out to dry and cool a bit before serving.