Chicken Skins 3 Ways - Baked Air/Oven, Deep Fried and Pan Fried

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Found a 3-pound bag of chicken skins from the meat market in my freezer and wanted to experiment the best way to make fried chicken skins.  Deep fried, Air/Oven baked or in a fry pan were my choices.  I was surprised the air/oven baked version was almost as good as the deep fried and easier. I like being able to season the dry mix heavily and let it dry out in the refrigerator so there's no splatter in the hot oil.  The same prep for deep frying works in the oven too and less managing of hot oil temperature.  Both versions were crunchy.  I guess the oven version is healthier since it's all protein and no cooking oil needed since the fat is released from the skin creating its own fat to cook in.

The pan-fried version was like making tallow where it was made over low heat, stirring frequently.  I will probably cut it in larger pieces next time as it did shrink quite a bit.  It would make a good salad topper crouton.

Ingredients for Basic Dry Mix

  • Chicken skins 1-3 pounds
  • 1 C flour
  • 1/4 C cornstarch
  • 8 -10 t seasoning (such as Cajun, or combo of togarashi, garlic salt, 5 spice Sichuan pepper powder, Japanese salt)  

Directions for air/oven baked

  1. Combine dry mix in a bowl 
  2. Dredge chicken skins in dry mix or skip the flour/cornstarch and just sprinkle favorite seasoning one side only since it will shrink.
  3. Set on a silicone lined cookie sheet
  4. Place parchment paper over the skins
  5. Place a 2nd cookie sheet over the pan to keep the skin flat and minimize splatter in the oven
  6. Bake at 400F 40 minutes, until crispy, cool on wire rack.

 

Pan fried 1 pound of skins

  1. Cut into lengthwise piece with kitchen shears, better and safer than a knife for me
  2. 1/4 C flour
  3. 1/4 C cornstarch
  4. 1/2 t garlic salt
  5. 1/2 t 5 spice
  6. 1/2 t Sichuan pepper powder
  7. Combine the dry mix in a bowl
  8. Mix the skins well with dry mix
  9. Heat fry pan over medium low heat
  10. Add the skins
  11. Stir about every 10 minutes, oil will release from the skin
  12. Cook until crispy about 40 minutes.
  13. Cool on a wire rack.

 

Deep fried skins

  1. Use the dry mix above for baked version.
  2. Lay the dredged skins on a cookie sheet with parchment paper between to dry them out a few hours uncovered in the refrigerator. Drying makes it safer for deep frying.
  3. Heat cooking oil to 350F.
  4. Place the skins in oil about 3 minutes per side or until golden brown. Couldn't decide if I liked them flat or dropped in like a roll, either way, it was good.  It puffs up like thin pork rinds and has a hearty crunch.
  5. Cool on a wire rack.