Crispy Fried Chicken Skin Delicacy
How to Make Delicious Crispy Chicken Skin at Home ♬
Craving crispy chicken skin? Instead of waiting, I decided to make it myself! This recipe is perfect for a satisfying snack or a delightful accompaniment to your favorite beverages.
Essential Ingredients
- Chicken skin 200g
- 1 cup chicken frying mix (standard paper cup)
- Vegetable oil (plenty for deep-frying)
Deodorizing Ingredients
- 1 Tbsp Mirin (sweet rice wine)
- Rosemary powder (a pinch)
- Black pepper (a pinch)
- 1 Tbsp Mirin (sweet rice wine)
- Rosemary powder (a pinch)
- Black pepper (a pinch)
Cooking Instructions
Step 1
Using your hands, carefully trim off any thick pieces of fat attached to the chicken skin. This step ensures a crispier texture and reduces excess oiliness after frying, leading to a cleaner taste.
Step 2
Rinse the chicken skin thoroughly under running water multiple times. This process removes any residual blood or impurities, contributing to a better overall flavor of the fried product.
Step 3
To eliminate any gamey smell from the chicken skin, sprinkle it with 1 tablespoon of Mirin, a pinch of rosemary powder, and a pinch of black pepper. Gently massage these ingredients into the skin and let it marinate for about 10 minutes. Rosemary is particularly effective at neutralizing poultry odors.
Step 4
Now, let’s prepare the batter for frying. Mix water and the chicken frying mix in a ratio of 1.5:1 (using a standard paper cup for measurement). For example, use 150ml of water and 100g of frying mix. Ensure the consistency is neither too thin nor too thick. It’s crucial to mix until there are no lumps.
Step 5
Dip the marinated chicken skin into the batter, ensuring it’s fully coated. Then, dredge it in the dry frying mix to create an extra crispy coating. This double-coating method is key to achieving that satisfying crunch.
Step 6
Carefully lay out each piece of battered chicken skin flat. Spreading them out without overlap on a tray or plate will prevent sticking during frying and ensure even cooking. Make sure to coat them generously with the frying mix for a substantial crust.
Step 7
It’s time to fry! Heat your vegetable oil in a pot to about 170-180°C (340-355°F). Carefully add the coated chicken skin and fry for approximately 3-4 minutes, or until golden brown and wonderfully crispy. Frying over medium-high heat for a short duration helps maintain a tender interior while achieving a crunchy exterior. Once fried, remove the chicken skin and drain on paper towels to absorb excess oil. Enjoy your delicious homemade crispy chicken skin!
