Crispy Fried Chicken Skin Recipe

Ingredients

This recipe was designed for its original yield. Ingredient quantities automatically adjust, but cooking times and steps remain consistent. Keep in mind that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• 5 chicken leg quarters, skin only
• Vegetable oil for frying
• Salt, to taste

Directions

Step 1: Place the chicken skins in a large stockpot and cover with water. Bring to a boil and simmer for 10 minutes. Drain the skins and transfer them to a cutting board.

Step 2: Using a sharp knife, remove any excess fat and slice the skin into 1/2-inch wide strips.

Step 3: Spread the cut skins evenly on a baking sheet and refrigerate uncovered for at least 8 hours to dry.

Step 4: Heat vegetable oil in a large stockpot to 350F (175C). Carefully lower a handful of the prepared skins into the hot oil and fry until golden and crisp, about 4 minutes.

Step 5: Remove the fried skins with a slotted spoon and place them on a plate lined with paper towels to drain. Season with salt immediately. Repeat the frying process with the remaining skins.

Notes

The nutritional calculation for oil assumes a retention of 10% after frying. Actual values will vary depending on cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Facts (per serving)

• Calories: 144
• Total Fat: 13g (16% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 22mg (7% DV)
• Sodium: 60mg (3% DV)
• Protein: 7g (14% DV)
• Calcium: 4mg (0% DV)
• Iron: 0mg (2% DV)
• Potassium: 60mg (1% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.