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Ingredients8 h 30 m servings 144
Original recipe yields 4 servings
- Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
- Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
- Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.
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- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 144 calories; 12.8 0 7.1 22 60 Full nutrition
ReviewsRead all reviews 2
I just had to try this, because I love pork rinds... this is simple and very good. My go-to when I debone my chicken legs. I wonder if it will work with thigh skins?? Will be trying. Again, th...