Crispy & Chewy Curry Flavored Air Fryer Chicken Skin Chips
The Ultimate Beer Snack: Crispy Chicken Skin Chips with Curry Seasoning
Do you love the crispy chicken skin from whole roasted chickens or fried chicken? Now you can easily make irresistibly crispy and chewy chicken skin chips right at home using your air fryer! The savory curry seasoning adds a delightful flavor that pairs perfectly with a cold beer. Once you start, you won’t be able to stop!
Main Ingredient
- Chicken Skin (1kg)
Odor Removal Steps
- Plenty of Flour
- Milk + Water
- 1/2 cup Soju (Korean Rice Wine)
Curry Seasoning
- Curry Powder (2 Tbsp)
- Ginger Powder (0.5 Tbsp)
- Black Pepper (a pinch)
- Plenty of Flour
- Milk + Water
- 1/2 cup Soju (Korean Rice Wine)
Curry Seasoning
- Curry Powder (2 Tbsp)
- Ginger Powder (0.5 Tbsp)
- Black Pepper (a pinch)
Cooking Instructions
Step 1
If you’re buying chicken skin in bulk for the first time, 2kg might seem like a lot! I portioned some out for a friend and froze the rest. That way, I can easily make these whenever I crave them by just using the air fryer or a pan.
Step 2
First, rinse the chicken skin thoroughly under cold running water a couple of times. This helps remove any impurities or blood, which is a key step in reducing any gamey odor.
Step 3
After rinsing, generously coat the chicken skin with flour. The flour acts as an abrasive to help remove the slippery mucus from the skin.
Step 4
Gently but firmly massage the flour-coated chicken skin. You might hear a slight ‘scrubbing’ sound. This helps the flour absorb any remaining impurities.
Step 5
Rinse the chicken skin again under cold water to wash away the flour and the absorbed impurities. You’ll notice the skin feels much cleaner and less slimy.
Step 6
For further odor removal, combine milk and water in a bowl, enough to fully submerge the chicken skin. Let it soak for about 30 minutes to 1 hour. Milk is excellent at neutralizing any lingering chicken smell.
Step 7
After soaking in the milk mixture, rinse the chicken skin once more under clean water to remove any residual milk odor.
Step 8
Bring a pot of water to a boil and add 1/2 cup of soju. Carefully add the chicken skin and blanch it for about 1-2 minutes until it’s lightly cooked. This step further helps eliminate odor and firms up the skin. Immediately after blanching, rinse with cold water to stop the cooking process and then drain thoroughly in a colander. Ensuring the skin is dry is crucial for achieving maximum crispiness.
Step 9
Now, let’s prepare the delicious curry seasoning! In a bowl, combine approximately 2 handfuls of chicken skin (about 200g), 2 Tbsp curry powder, 0.5 Tbsp ginger powder, and a pinch of black pepper. Mix well. (For 1kg of chicken skin, you’ll need about 10 Tbsp of curry powder, scaling up the other ingredients proportionally.)
Step 10
Add the seasoned chicken skin to the curry mixture. Gently toss and massage to ensure every piece is evenly coated. Let it marinate in the refrigerator for about 1 hour. This allows the curry flavor to deeply penetrate the skin.
Step 11
Preheat your air fryer. Arrange the marinated chicken skin in a single layer. Air fry at 180°C (350°F) for 5 minutes. Flip the pieces and air fry for another 5 minutes at 180°C (350°F). If you prefer them extra crispy, you can add an additional 3-5 minutes at 180°C (350°F). Keep an eye on them to prevent burning.
Step 12
Allow the chicken skin chips to cool slightly before indulging. They become even crispier as they cool down, achieving that perfect ‘crispy outside, chewy inside’ texture. They are delicious on their own and make an excellent snack or accompaniment to your favorite beverage!
Step 13
Voilà! Your homemade crispy and chewy curry-flavored chicken skin chips are ready. They’re perfect for parties, gatherings, or simply as a satisfying snack.
Step 14
If you’re curious about the spicy soy sauce version of chicken skin chips, click the link below! 🙂
