The Secret TO Make The Easiest Crispy Fried Chicken Skin
THE SECRET TO MAKE THE EASIEST CRISPY FRIED CHICKEN SKIN is a easy Filipino recipe that serves 6. 350 calories per serving. Recipe by Kuya Fern's Cooking on YouTube.
Prep: 17 min | Cook: 15 min | Total: 42 min
Cost: $17.20 total, $2.87 per serving
Ingredients
- 1.5 kg Chicken Skin With Fat (Trimmed and separated into bite‑size pieces; pat dry)
- 4.5 Tbsp Fish Sauce (Filipino patis or Thai fish sauce)
- 1 tsp Ground Black Pepper (Freshly ground)
- 4.5 Tbsp Cornstarch (Helps create extra crispiness)
- 1 cup All-Purpose Flour (For dredging; sift if possible)
- 2 L Vegetable Oil (Neutral oil such as canola, peanut or sunflower; enough for deep frying)
- 1 roll Paper Towels (For draining fried skins)
- to taste Vinegar Dipping Sauce (Optional; use Filipino sukang paite or a simple rice vinegar with garlic)
Instructions
Prepare the Chicken Skin
Separate the skin from the fat, cut into bite‑size pieces, and pat dry with paper towels.
Time: PT5M
Season and Coat with Cornstarch
In a bowl combine fish sauce, ground black pepper, and cornstarch. Add the chicken pieces and toss until evenly coated.
Time: PT5M
Dredge in Flour
Place all‑purpose flour in a separate bowl. Toss the seasoned chicken pieces until fully covered with flour.
Time: PT5M
Shake Off Excess Flour
Transfer the coated pieces to a rack or clean plate and gently shake to remove excess flour.
Time: PT2M
Heat the Oil
Fill the deep pan with vegetable oil and heat over medium flame. When a bamboo skewer sizzles immediately, the oil is ready (about 350°F).
Time: PT5M
Temperature: 350°F
Fry the Chicken Skin
Add a few pieces at a time, frying on medium flame while stirring constantly until golden brown and crispy. Remove with tongs as soon as they turn crisp.
Time: PT10M
Temperature: 350°F
Drain and Rest
Place the fried skins on a paper‑towel‑lined plate to absorb excess oil.
Time: PT2M
Serve
Serve hot with the optional vinegar dipping sauce.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains gluten, Not vegan, High in fat
Allergens: Wheat (flour), Soy (if using soy‑based oil)
Ingredient Substitutions
- Instead of Chicken Skin With Fat: Pork Skin
- Instead of Fish Sauce: Soy Sauce, Salt
- Instead of Ground Black Pepper: White Pepper
- Instead of Cornstarch: Potato Starch, Rice Flour
- Instead of All-Purpose Flour: Rice Flour (gluten‑free), Wheat Flour
- Instead of Vegetable Oil: Peanut Oil, Sunflower Oil
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Fine Mesh Sieve (optional)
- Bamboo Skewer
- Deep Frying Pan or Wok
- Tongs
- Plate Lined With Paper Towels
- Kitchen Thermometer (optional)
Critical Steps — Do Not Skip
- Separating and drying the chicken skin thoroughly
- Heating oil to the correct temperature (≈350°F)
- Constant stirring while frying to achieve even crispness
- Shaking off excess flour before frying
Chef Tips from the Video
- Fish sauce adds umami and reduces the amount of salt needed.
- Cornstarch creates a lighter, crunchier crust than flour alone.
- Shaking off excess flour prolongs oil life and prevents a gummy texture.
- Test oil temperature with a bamboo skewer; a quick sizzle means it’s ready.
Troubleshooting
The skins are soggy instead of crispy.
Make sure the oil is at 350°F before adding; dry the skin thoroughly and shake off excess flour.
Oil splatters excessively.
Pat the chicken pieces completely dry and add them gently; use a splatter guard if needed.
Coating falls off during frying.
Allow the cornstarch‑fish‑sauce mixture to adhere for a minute before dredging in flour, and avoid stirring too vigorously once in the oil.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Best eaten the same day; can stay crisp for up to 12 hours in a sealed container.
Make-Ahead Tips
- Fry in batches and keep the finished pieces warm in a 200°F oven on a wire rack.
- Re‑heat leftovers in a hot oven for 5 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Crispy Fried Chicken Skin and Fat (Chicharon Balat) in Filipino cuisine?
Chicharon Balat is a beloved Filipino snack that originated as a way to use every part of the chicken, especially the skin and fat. It is traditionally served at gatherings, street food stalls, and as a crunchy accompaniment to meals, reflecting the Filipino value of resourcefulness and love for salty, fried treats.
What are the traditional regional variations of chicharon balat in the Philippines?
In the Visayas, chicharon balat is often seasoned with a splash of calamansi and served with a sweet vinegar dip. In Luzon, some cooks add a hint of annatto for color. In Mindanao, a touch of chili powder gives it a mild heat. Kuya Fern’s version uses fish sauce and black pepper for a simple, savory flavor.
How is Crispy Fried Chicken Skin and Fat (Chicharon Balat) traditionally served in the Philippines?
It is typically served hot on a plate with a small bowl of vinegar or sukang paite for dipping. It may also be paired with sliced chilies, garlic, or a sprinkle of salt. It’s common to enjoy it as a snack with cold drinks or as a side to rice meals.
During what occasions or celebrations is Chicharon Balat commonly enjoyed in Filipino culture?
Chicharon Balat appears at fiestas, family gatherings, street fairs, and even as a bar snack during evenings. Its crunchy texture makes it a favorite for sharing during celebrations like birthdays, holidays, and neighborhood block parties.
What makes Crispy Fried Chicken Skin and Fat (Chicharon Balat) special or unique in Filipino cuisine?
The combination of fish sauce, cornstarch, and a light flour coating creates a deep umami flavor and an ultra‑crisp texture that sets it apart from regular pork chicharon. It also showcases the Filipino tradition of turning inexpensive cuts into delicious snacks.
What are the most common mistakes to avoid when making Crispy Fried Chicken Skin and Fat (Chicharon Balat) at home?
Common errors include not drying the skin enough, frying at too low a temperature, and overcrowding the pan. These lead to soggy, greasy pieces. Always pat the skin dry, heat oil to 350°F, and fry in small batches.
Why does this recipe use cornstarch instead of more flour for the coating?
Cornstarch creates a lighter, more delicate crust that stays crisp longer, while flour alone can become heavy and absorb more oil. The small amount of cornstarch combined with fish sauce gives a unique crunch without extra greasiness.
Can I make Crispy Fried Chicken Skin and Fat (Chicharon Balat) ahead of time and how should I store it?
Yes, fry the skins ahead, let them cool completely, then store in an airtight container. Keep them in the refrigerator for up to 3 days or freeze for a month. Re‑heat in a 200°F oven for a few minutes to restore crispness before serving.
What does the YouTube channel Kuya Fern's Cooking specialize in?
The YouTube channel Kuya Fern's Cooking specializes in Filipino home‑cooking tutorials, focusing on affordable, crowd‑pleasing dishes, street‑food favorites, and practical tips for everyday cooks.
How does the YouTube channel Kuya Fern's Cooking's approach to Filipino snack recipes differ from other cooking channels?
Kuya Fern's Cooking emphasizes cost‑effective ingredients, clear step‑by‑step instructions, and cultural context, often sharing personal tips like using fish sauce to cut costs. This practical, down‑to‑earth style sets it apart from more polished, restaurant‑style channels.
Last updated: September 1, 2026
