Crispy Chicken Skin

Where spirit meets food

Crispy Chicken Skin

December 4, 2020 Recipes 0

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 most recently have some time, I had been looking on the web last week. Trying to get fresh, exciting ideas, inspiring recipes that I have never tasted before, to surprise my family with. Looking for quite some time but couldn’t come across too many interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and easy dessert by accident at Suncakemom. It looked so mouth-watering on its image, that called for urgent actions.

It absolutely was easy to imagine just how it’s made, how it tastes and how much my hubby will like it. Mind you, it is rather simple to impress him when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I got into the blog and simply used the step by step instuctions which were combined with wonderful photos of the task. It really makes life quite easy. I can suppose it’s a bit of a inconvenience to take photos in the midst of cooking in the kitchen as you normally have sticky hands so I highly appreciate the commitment she devote to make this blogpost .

With that said I am encouraged to present my own, personal dishes similarly. Appreciate your the idea.

I was tweaking the main recipe to make it for the taste of my loved ones. I can say it had been an awesome success. They loved the flavour, the overall look and enjoyed getting a treat like this in the middle of a busy workweek. They basically requested even more, more and more. Hence the next occasion I am not going to commit the same miscalculation. I’m going to twin the volume to keep them delighted.

There are more Crispy Chicken Skin Recipe at 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.