Crispy Fried Chicken Skin

Prep Time:
5 mins

Cook Time:
25 mins

Additional Time:
8 hrs

Total Time:
8 hrs 30 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

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.

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

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.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)