Chicken Skin Chicharon Recipe – An Easy Crispy Treat

Chicken Skin Chicharon Recipe – We all have our favorite snacks. In Filipino cuisine, there is a range of classic snacks you can try. Among them is chicharon. Chicharon is the best snack to try if you like something crunchy to nibble on and has plenty of flavors. It consists of dried-up pork rind that’s deep-fried to achieve a puffed consistency and is usually served with vinegar dip. While the dish is not originally Filipino, it has become a well-known snack and makes for a flavorful treat. You’re free to try and make the dish yourself, but if you want to shake things up, try out this Chicken Skin Chicharon Recipe:

chicken skin chicharon recipe

Chicken Skin Chicharon

A twist to a classic snack featuring chicken skin that is deep fried and pairs well with a vinegar-based dip.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Cuisine Filipino
Servings 8 servings

Ingredients
  

  • 3 pounds chicken skin
  • 1 cup water
  • 1/4 cup vinegar
  • 4 cloves garlic peeled and pounded
  • 1/2 tsp peppercorns cracked
  • 1 tsp salt
  • 1 cup lard or canola oil add more if needed

Instructions
 

  • In a pot over medium heat, combine chicken skin, water, vinegar, garlic, peppercorns, and salt.
  • Bring the mixture to a boil then lower the heat and continue to cook it until the skins render fat and are softened but not falling apart.
  • With a slotted spoon, remove the skins from the pot.
  • Remove any stray peppercorns, garlic, and bay leaves, and discard.
  • Arrange the skins in a single layer on a baking sheet.
  • Place the tray in the refrigerator, uncovered, for about 1 hour or until completely it is cold.
  • Using a spoon, gently scrape away any subcutaneous fat.
  • Cut the skin into about 4-inch pieces.
  • In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility.
  • In a deep, heavy-bottomed pot, heat about 3-inches deep of lard or canola oil to 350 to 375 F.
  • Add chicken skins and deep-fry until they begin to puff and start to float. Do not overcrowd the pan and cook in batches as needed.
  • With a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.

Notes

  • Alternatively, you can dry the chicken skins in the refrigerator instead of in the oven. Arrange in a single layer on a baking sheet and refrigerate, uncovered, overnight.
  • Lard is one of the best oils for deep-frying with a 375 F smoke point.
  • If you prefer not to use lard, substitute it with other high-smoke point oils such as canola, safflower, or grapeseed oil.

Additional Notes for Chicken Skin Chicharon

Generally, this crunchy treat can be made with chicken, mutton, or beef. Whatever protein you decide to make this snack with, it is the ideal bite to pair with drinks. Aside from this, you can also crumble the snack and use it as a topping for vegetable and noodle dishes. If you want to turn this snack into a dish to pair with rice, check out bagnet. You also have the option to check out healthier options like tuna skin as the chosen protein.

There are plenty of ways to enjoy chicken in Filipino cuisine and some recipes you can try yourself include our “Filipino Chicken Skin Recipe” and “Filipino Intestines Barbeque Recipe.”

chicken skin chicharon recipe

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