How to Cook Fried Chicken Skin
You are going to love this crispy fried chicken skin and it is easy and cheap because you are only using chicken skin. But the most of the time the availability of chicken skin in supermarkets are the problem if chicken skin is in demand in your area.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: Filipino recipe, fried chicken recipe, fried chicken skin, panlasang pinoy, pritong balat ng manok
Servings: 4 servings
Calories: 893kcal
Author: Manny
- 1/2 kilo chicken skin cut in desired serving pieces
- Salt and pepper to taste
- 1 dash cayenne pepper optional
- 2 pcs calamansi extract the juice
- 3/4 cup cornstarch
- cooking oil for frying
How to make Fried Chicken Skin:
In a bowl, combine chicken skin and calamansi juice, cayenne pepper, salt and pepper. Mix thoroughly and let stand for 30 minutes.
In a food grade plastic bag, put the corn starch and chicken skin then close the plastic bag with enough air inside and shake until the skin is coated with the cornstarch.
In a deep frying pan, heat about an inch deep of oil until hot enough for frying. Fry the chicken skin until golden brown and crispy.
Remove from the pan and drain in a plate lined with paper towels to drain excess oil. Then transfer to a serving plate and serve with spiced vinegar dipping sauce.
Cooking Tips:
Master the Marination Magic
The secret to elevating your chicken skin dish lies in a well-thought-out marination process. Take the time to combine the chicken skin with calamansi juice, cayenne pepper, salt, and pepper in a bowl. Allowing this mixture to marinate for a minimum of 30 minutes not only infuses the skin with a burst of flavors but also ensures that the seasonings penetrate the skin thoroughly. This step is crucial in achieving a deliciously seasoned, crispy delight with every bite.
Shake, Rattle, and Roll with Cornstarch Coating
Achieving the perfect crispy texture requires a meticulous coating process. In a food-grade plastic bag, combine the marinated chicken skin with cornstarch. Seal the bag, leaving enough air inside, and give it a good shake. The goal is to ensure an even coating of cornstarch on every inch of the chicken skin. This meticulous step acts as the foundation for that golden-brown exterior that's both light and crunchy. The cornstarch coating is the key to transforming simple chicken skin into a crispy masterpiece.
Temperature Mastery for Frying Perfection
Frying plays a pivotal role in the success of your fried chicken skin. Before introducing the coated chicken skin to the hot oil, ensure that the oil reaches the ideal temperature. An inch of oil in a deep frying pan should be heated to the point where it's hot enough for frying but not excessively so. This careful temperature control is crucial in achieving the desired golden brown color and maintaining the crispy texture. Overheating the oil can lead to uneven cooking and a less-than-ideal result, so take the time to get the temperature just right for a flawless frying experience.
Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Facts:
Amount per Serving:181g, Calories: 893kcal, From fat:691, Total fat:77.9g, Saturated Fat:37.8g, Trans Fat:0.1g, Cholesterol:103mg, Sodium:487mg Total Carbohydrate: 23g, Dietary Fiber: 0g, Sugars: 0g, Protein: 25g, Vitamin A: 8%, Vitamin C: 2%, Calcium: 2%, Iron: 12% 