Crispy Chicken Skin Baked

Prepare crispy chicken skin baked in the oven or fried on the cooktop. The results are the same. Tasty, crispy, flavorful snack to please us anytime!

As I lately have a little time, I had been browsing on the web yesterday. Trying to get fresh, intriguing thoughts, inspirational dishes that I’ve never tasted before, to impress my family with. Looking for quite some time but couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this tempting and easy dessert simply by chance on Suncakemom. The dessert seemed so delicious on its image, that required urgent actions.

It had been simple enough to imagine just how it’s made, its taste and how much my hubby is going to love it. Mind you, it is rather easy to please the guy in terms of desserts. Anyways, I went to the page and simply used the step by step instuctions that were coupled with wonderful snap shots of the procedure. It just makes life less difficult. I could suppose it is a slight hassle to take snap shots down the middle of cooking in the kitchen as you may ordinarily have gross hands thus i sincerely appreciate the time and effort she devote to build this blogpost .

With that said I’m encouraged to present my personal recipes in a similar way. Many thanks for the concept.

I was fine tuning the original recipe to make it for the taste of my loved ones. I have to tell you it had been an awesome outcome. They prized the flavour, the structure and loved getting a sweet like this in the midst of a lively workweek. They ultimately asked for more, a lot more. Hence the next time I am not going to make the same miscalculation. I’m going to multiply the volume to keep them happy.

This was inspired by Crispy Chicken Skin Recipe from SunCakeMom

Cut off the chicken wings.

Pull the skin off the chicken. Start by picking up the skin at the back of the neck and pulling it down halfway the chicken’s back towards the bottom of the carcass.

Turn it around and pull the skin back at the breasts as well all the way it’s possible. Don’t worry if the skin rips but try to maintain it as whole as possible as it’s easier to pull it off whole than in pieces.

Flip the carcass again to pull the skin off from the back towards the legs.

Pull off the skin from the leg.

Cut the skin up to stripes.

Or even smaller pieces.

Put the skin into a small pan on medium heat.

As the fat starts to get rendered out, lower the heat and stir the skins every now and then preventing them to stick and burn down.

It takes about 20 – 30 minutes to get all the fat out.

The skin is ready when the fat ceases bubbling and tapping the skins with a spoon sounds hard as ticking with our nails on the spoon.

Flavoring can be done a couple of minutes before taking the skin out to dry. Throw fresh herbs like crushed garlic along with the skin or wait until taking them out and sprinkle with salt and spices.

Take them out to dry and cool a bit before serving.