Crispy Fried Chicken Skin recipe

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Ingredients

5 chicken leg quarters, raw skin only
vegetable oil for frying
salt to taste

Nutrition Info

143.8 calories
carbohydrate: : -
cholesterol: 21.8 mg
fat: 12.8 g
fiber: : -
protein: 7.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 59.8 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.

  2. Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.

  3. Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.

Recipe Yield

4 servings

Recipe Note

Chicken cracklings are similar to pork rinds but made with chicken skin.

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