THE SECRET TO MAKE THE EASIEST CRISPY FRIED CHICKEN SKIN

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

1. Prepare the Chicken Skin

   Separate the skin from the fat, cut into bite‑size pieces, and pat dry with paper towels.

   Time: PT5M

2. 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

3. Dredge in Flour

   Place all‑purpose flour in a separate bowl. Toss the seasoned chicken pieces until fully covered with flour.

   Time: PT5M

4. Shake Off Excess Flour

   Transfer the coated pieces to a rack or clean plate and gently shake to remove excess flour.

   Time: PT2M

5. 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

6. 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

7. Drain and Rest

   Place the fried skins on a paper‑towel‑lined plate to absorb excess oil.

   Time: PT2M

8. Serve

   Serve hot with the optional vinegar dipping sauce.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

1g