Prepare crispy chicken skin baked in the oven or fried on the cooktop. The results are the same. Tasty, crispy, flavorful snack to please us anytime!
As I lately have some time, I had been searching on the internet yesterday. Looking for fresh, intriguing thoughts, inspirational meals that I have never tasted before, to surprise my family with. Searching for a long time unfortunately could not find too many interesting things. Right before I thought to give up on it, I ran across this delicious and simple treat by chance. It seemed so fabulous on its image, that required prompt actions.
It was not difficult to imagine how it is made, how it tastes and just how much my husband will probably love it. Mind you, it is extremely easy to please the guy in terms of treats. Anyway, I went to the website: Suncakemom and simply used the step by step instuctions that were combined with superb shots of the task. It just makes life quite easy. I can imagine that it’s a slight effort to take snap shots in the midst of baking in the kitchen as you most often have gross hands so I seriously appreciate the time and energy she placed in for making this blogpost and recipe easily implemented.
With that in mind I’m encouraged to present my own formulas in a similar fashion. Many thanks the concept.
I was fine tuning the initial recipe create it for the taste of my family. I can tell you it was an awesome success. They loved the flavour, the consistency and loved getting a sweet like this during a stressful workweek. They quite simply requested lots more, many more. So the next time I’m not going to make the same miscalculation. I’m gonna multiply the quantity to get them pleased.
Original crispy chicken skin recipe is from suncakemom.
Cut off the chicken wings.
Pull the skin off the chicken. Start by picking up the skin at the back of the neck and pulling it down halfway the chicken’s back towards the bottom of the carcass.
Turn it around and pull the skin back at the breasts as well all the way it’s possible. Don’t worry if the skin rips but try to maintain it as whole as possible as it’s easier to pull it off whole than in pieces.
Flip the carcass again to pull the skin off from the back towards the legs.
Pull off the skin from the leg.
Cut the skin up to stripes.
Or even smaller pieces.
Put the skin into a small pan on medium heat.
As the fat starts to get rendered out, lower the heat and stir the skins every now and then preventing them to stick and burn down.
It takes about 20 – 30 minutes to get all the fat out.
The skin is ready when the fat ceases bubbling and tapping the skins with a spoon sounds hard as ticking with our nails on the spoon.
Flavoring can be done a couple of minutes before taking the skin out to dry. Throw fresh herbs like crushed garlic along with the skin or wait until taking them out and sprinkle with salt and spices.
Take them out to dry and cool a bit before serving.