Crispy chicken skin chicharon is a popular Filipino snack known for its crunchy texture and savory flavor. It is a great alternative to traditional pork chicharon and is loved for its irresistible crispiness. Whether you’re preparing it for a snack, a side dish, or a pulutan (beer match), this homemade recipe will guide you on how to make the perfect crispy chicken skin chicharon.
Why You’ll Love This Recipe
- Crispy and flavorful – Each bite is packed with rich umami goodness.
- Simple ingredients – Made from readily available ingredients in your kitchen.
- Perfect for any occasion – Enjoy it as a snack, appetizer, or party food.
Ingredients
To make crispy chicken skin chicharon, you will need:
- 500g chicken skin
- 2 cups water
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- 1 teaspoon paprika (optional for color)
- Oil for frying
Instructions
1. Prepare the Chicken Skin
Start by thoroughly cleaning the chicken skin. Remove excess fat while keeping enough to maintain crispiness. Pat dry with a paper towel to remove moisture.
2. Boil the Chicken Skin
In a pot, bring water and vinegar to a boil. Add salt and black pepper, then add the chicken skin. Simmer for about 10 minutes to remove excess fat and unwanted odors. After boiling, drain the chicken skin and pat it dry.
3. Season the Chicken Skin
Place the boiled chicken skin in a bowl. Add garlic powder, onion powder, and paprika. Mix well to evenly coat the skin with seasonings.
4. Dry the Chicken Skin
For the best crispy texture, let the chicken skin dry completely. You can air-dry it for a few hours or use an oven set at a low temperature (around 80°C) for 30-45 minutes.
5. Fry Until Crispy
Heat oil in a deep pan to about 175°C (350°F). Deep-fry the chicken skin in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes per batch.
6. Drain and Serve
Remove the chicharon from the oil and place it on a paper towel to drain excess oil. Let it cool for a few minutes before serving.
Tips for the Best Crispy Chicken Skin Chicharon
- Dry the chicken skin well – Moisture prevents crispiness, so make sure to pat it dry before frying.
- Use the right frying temperature – Too hot, and it will burn; too low, and it will become soggy.
- Double-fry for extra crispiness – Fry the first time, let it cool, then fry again for an ultra-crunchy texture.
- Store properly – Keep in an airtight container to maintain crispiness.
Serving Suggestions
- Dipping sauce – Serve with spiced vinegar, soy sauce with calamansi, or a garlic mayo dip.
- Pair with drinks – Perfect as a pulutan for beer or cocktails.
- Side dish – Serve alongside rice for a flavorful meal.
Healthier Alternative
For a healthier version, try air-frying or baking the chicken skin instead of deep-frying. This reduces oil consumption while still achieving crispiness.
Crispy Chicken Skin Chicharon Recipe FAQs
Can I store leftover chicken skin chicharon?
Yes! Store it in an airtight container at room temperature for up to a week. Reheat in an oven or air fryer to restore crispiness.
Can I use frozen chicken skin?
Yes, but make sure to thaw it completely and pat it dry before cooking to avoid splattering when frying.
How do I make the chicharon extra crispy?
Double-frying and thorough drying before cooking are the keys to achieving the crispiest texture.
Conclusion
Homemade crispy chicken skin chicharon is a delicious and easy-to-make snack that is sure to satisfy your cravings. With the right preparation and cooking techniques, you can enjoy perfectly crispy chicken skin at home. Try this recipe today and impress your family and friends with your cooking skills!
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