Chicken Skin Chicharon
Chicken Skin Chicharon is easy to make at home and seriously addictive. It's crispy, tasty, and delicious as a snack or appetizer. And keto-friendly, too!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3 lb chicken skin
- 1 cup water
- 1/4 cup vinegar
- 4 clove garlic (peeled and pounded)
- 1/2 tsp peppercorns, cracked (cracked)
- 1 tsp salt
- lard
Instructions
- 1
In a pot over medium heat, combine chicken skin, water, vinegar, garlic, peppercorns, and salt. Bring to a boil.
- 2
Lower heat and continue to cook until skins render fat and are softened but not falling apart.
- 3
With a slotted spoon, remove the skins from the pot. Remove any stray peppercorns, garlic, and bay leaves, and discard.
- 4
Arrange skins in a single layer on a baking sheet. Place in the refrigerator, uncovered, for about 1 hour or until completely cold.
- 5
Using a spoon, gently scrape away any subcutaneous fat. Cut into about 4-inch pieces.
- 6
In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility.
- 7
In a deep, heavy-bottomed pot, heat about 3-inches deep of lard or canola oil to 350 to 375 F.
- 8
Add chicken skins and deep-fry until they begin to puff and start to float. Do not overcrowd pan and cook in batches as needed.
- 9
With a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.