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Chicken Skin Chicharon

Chicken Skin Chicharon

Level up your finger food game with super crispy chicken skin chicharon! These chicken rinds are crunchy, tasty, and delicious as appetizers or snacks. Plus, they're high in fat and have zero net carbs, making them keto-friendly.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 7.5 pound chicken skin
  • 2.5 cup water
  • 0.62 cup vinegar
  • 10 cloves garlic peeled and pounded
  • 1.25 tsp peppercorns, cracked cracked
  • 2.5 teaspoon salt
  • 0 lard

Instructions

  1. In a pot on medium heat, combine chicken skin, water, vinegar, garlic, peppercorns, and salt. Get it boiling.

  2. Lower heat and Keep cooking until skins render fat and are softened but not falling apart.

  3. Use 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. Gently scrape away any subcutaneous fat. cut into about 4-inch pieces. using spoon

  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. Use a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.