Crispy Chicken Skin Chicharrones are a unique twist on a classic snack. Often overlooked, chicken skin, when cooked properly, turns into irresistibly crunchy bites perfect for snacking or garnishing. Let's dive into this mouth-watering creation that you can easily make at home.
Ingredients:
- Chicken skins from 6 thighs or drumsticks
- Coarse salt, to taste
- Black pepper, to taste
- 1 liter of vegetable oil for frying
For the Salsa:
- 4 medium-sized ripe tomatoes
- 2 red jalapeño peppers
- 1 red serrano pepper
- 1 habanero pepper (optional for extra heat)
- 1/2 small onion
- A handful of fresh cilantro leaves
- Salt and pepper, to taste
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Prep Time: 45 minutes (includes 30 minutes of rest time)
Cook Time: 15 minutes
Total Time: 1 hour
Servings: This recipe makes enough for 4 people to enjoy as a snack or appetizer.
Instructions:
Equipment: Deep fryer or heavy-bottomed pan, paper towels, cutting board, knife, blender.
1. Begin by preparing your chicken skins. Remove them from the thighs or drumsticks and trim off any excess fat. Rinse the skins under cold water and pat them completely dry with paper towels.
2. Lay out the skins on a cutting board and season with a generous pinch of salt and a little black pepper. Be sure not to overseason as the skins will shrink and the flavors will concentrate during frying.
3. Let the chicken skins rest for 30 minutes at room temperature to allow the seasoning to penetrate and also for them to dry out even more, which is crucial for achieving maximum crispiness.
4. For the salsa, char the tomatoes, red jalapeños, serrano, and habanero (if using) on a hot griddle until the skin is blistered. Allow them to cool slightly before blending.
5. Roughly chop the onions and combine with the charred peppers and tomatoes in a blender. Pulse to get a chunky consistency. Add cilantro and pulse a few more times. The salsa should be textured, not pureed. Season with salt and pepper and set aside.
6. Heat the oil in a deep fryer or heavy-bottomed pan to 350-375°F (175-190°C). Cut the rested chicken skins into bite-sized pieces.
7. Fry the chicken skins in batches, being careful not to overcrowd the pan. They should turn golden brown and puff up slightly, which will take about 5-7 minutes per batch.
8. Remove the chicharrones with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
9. Serve hot with the homemade salsa on the side for dipping.
Cooking Tips: Keep a close eye on the frying process as the skins can burn quickly. Aim for a steady temperature to ensure even cooking.
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Remember to check out El Guzii's YouTube channel for more delicious recipes! https://www.youtube.com/@ElGuzii
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