Chicken Skin Chicharon

by Angeli Derivera
Chicken | March 13, 2019

Often times, the best bites are those that take the most time and effort to prepare. That’s why we swear that after cooking this amazing Chicken Skin Chicharon recipe, you won’t be looking for those store-bought ones anymore. It’s already sinful and wickedly indulgent to start with but try sprinkling in different flavors like powdered nori, cheese, or BBQ to make it the perfect finger food.

TIP: The secret to crackling, crunchy chicharon? Refrigerate and then dry out chicken skins before deep-frying to make them extra crispy!

Recipe by Lalaine Manalo
Photographed by Ron Mendoza

Ingredients :

7 servings
2 cup Chicken skin
2 tbsp Vinegar
0.5 cup Water
3 clove Garlic, peeled and pounded
0.5 tsp Cracked black peppercorns
0.75 tsp Salt
Cooking oil or peanut oil, for frying

Procedure :

  • 1
    Rinse chicken skins in a bowl of water then pour into a strainer. If using chicken skin from the neck, use kitchen scissors to cut skin so that the pieces lay flat.
  • 2
    In a pot over medium heat, combine chicken skin, vinegar, water, garlic, peppercorns, and salt. Bring to a boil.
  • 3
    Once it boils, lower heat and continue to cook uncovered until liquid evaporates and skins render fat, about 45 minutes to an hour.
  • 4
    With a slotted spoon, remove skins from the pot and transfer to a tray. Pick out the garlic and black peppercorns.
  • 5
    Place in the refrigerator, uncovered, for about an hour or until completely cold.
  • 6
    Before baking, gently scrape away any subcutaneous fat with a spoon.
  • 7
    Arrange skins on a baking tray. Set oven to a very low temperature (180°F). Bake skins for about two hours or until skins become dry.
  • 8
    In a deep, heavy bottomed pot, pour cooking oil to about 2-3 inches deep and heat until very hot. Add chicken skins in batches and deep-fry until they begin to puff and start to float.
  • 9
    With a slotted spoon, remove chicharon from heat and drain on paper towels. Serve with spiced vinegar. TIP: The secret to cr