You are going to love this crispy fried chicken skin and it is easy and cheap because you are only using chicken skin. But the most of the time the availability of chicken skin in supermarkets are the problem if chicken skin is in demand in your area. If you can buy chicken necks from chicken vendors or supermarkets, you can use that part and remove the skin from the neck.
That is I think the cheapest way to do it. Since most of the time the only part of fried chicken that we love is the crispy skin, this recipe is what you are looking for if you are one of those fried chicken lovers. The recipe I have here is very similar in cooking breaded fried chicken and not the other method of boiling the skin first before frying which will look like chicharon when fried. So the texture you will see after cooking this dish is like breaded fried chicken.
Fried Chicken Skin: A Crispy, Nostalgic Treat Loved by Many
Fried chicken skin. Just the thought of it sends my mind back to Sunday afternoons at my Lola Nita’s house in Laguna. The family would gather around the dining table, each one eagerly anticipating the highlight of our meal—not the fried chicken itself, but the crispy, golden-brown skin. My cousins and I would sneak pieces off the serving platter, earning playful scolds from our mothers. It wasn’t just food; it was a ritual, a celebration of simple joys shared with loved ones.
If you’ve ever found yourself picking at the skin of your fried chicken and leaving the rest for later, you’re not alone. This recipe is for those who crave that irresistibly crunchy texture without the distraction of the meat. It’s a nostalgic dish rooted in both frugality and indulgence—perfect for those who want to enjoy fried chicken without splurging.
The Secret to Perfectly Crispy Fried Chicken Skin
The magic of this dish lies in its simplicity. Unlike some methods that involve boiling the skin before frying to achieve a chicharrón-like texture, this recipe keeps things straightforward. It’s a technique my Tita Maribel swears by, one she picked up during her trips to the palengke in Batangas. She always said, “Why complicate something that’s already perfect?” Instead of overworking the skin, she lets the coating and frying process do the talking, resulting in a texture much like breaded fried chicken.
To start, marinate the chicken skin in calamansi juice, cayenne pepper, salt, and pepper. This step isn’t just about flavor—it’s about balance. The calamansi juice cuts through the richness of the skin, adding a subtle tangy brightness that complements the spice of the cayenne. Marinating for at least 30 minutes allows the flavors to penetrate deeply, ensuring each bite of fried chicken skin is packed with a punch.
A Crispy Coating Without the Fuss
Here’s where the technique gets interesting. Instead of using a traditional breading station with flour, eggs, and breadcrumbs, this recipe relies solely on cornstarch. It’s a trick my Kuya Ferdie, a seasoned cook from Quezon, taught me when I was first learning my way around the kitchen. He explained that cornstarch creates a lighter, crisper coating that clings to the skin without overpowering it. Plus, shaking the chicken skin in a plastic bag filled with cornstarch makes for an easy, mess-free coating process.
Why does this technique work so well? Cornstarch absorbs moisture more effectively than flour, which means the skin fries up crispier and stays crunchy longer. It also creates a thinner crust, letting the natural texture of the skin shine through. If you’re aiming for that perfect, golden crunch, this step is non-negotiable.
The Importance of Hot Oil and Patience
Deep frying can be intimidating, but with a few tips, you’ll be well on your way to crispy perfection. The key here is to heat the oil to the right temperature—hot enough to sizzle but not so hot that it burns. A good indicator is to drop a small piece of chicken skin into the oil. If it bubbles immediately and floats to the surface, you’re ready to fry.
One inch of oil is all you need. Any more, and you risk uneven frying; any less, and the skin won’t crisp up as it should. Fry the skins in batches, ensuring they have enough room to move around. Crowding the pan can lower the oil temperature, resulting in greasy, soggy skin—a mistake no one wants.
Serving Suggestions: A Dip Into Nostalgia
No fried chicken skin is complete without a dipping sauce, and in my family, spiced vinegar reigns supreme. It’s the perfect complement to the richness of the skin, cutting through the fat with a sharp, tangy bite. Some prefer adding chili, garlic, and a touch of sugar to their vinegar for extra layers of flavor. My Lola Nita always made a batch of her sukang sinamak—a specialty from Iloilo, infused with native spices like ginger and bird’s eye chili. It elevated the experience from simple merienda to something truly unforgettable.
A Dish Rooted in Tradition and Ingenuity
What I love most about fried chicken skin is how it transforms something often discarded into a treasured delicacy. It’s a testament to Filipino ingenuity—making the most of what’s available and turning it into something extraordinary. Whether you’re sharing it with family on a lazy afternoon or serving it as a crispy snack for friends, this dish brings people together.
So, the next time you’re at the supermarket, don’t overlook the humble chicken skin. Try this recipe, savor the crunch, and relive the joy of simpler times. Your taste buds—and your heart—will thank you.
How to Cook Fried Chicken Skin
Ingredients
- 1/2 kilo chicken skin cut in desired serving pieces
- Salt and pepper to taste
- 1 dash cayenne pepper optional
- 2 pcs calamansi extract the juice
- 3/4 cup cornstarch
- cooking oil for frying
Instructions
How to make Fried Chicken Skin:
- In a bowl, combine chicken skin and calamansi juice, cayenne pepper, salt and pepper. Mix thoroughly and let stand for 30 minutes.
- In a food grade plastic bag, put the corn starch and chicken skin then close the plastic bag with enough air inside and shake until the skin is coated with the cornstarch.
- In a deep frying pan, heat about an inch deep of oil until hot enough for frying. Fry the chicken skin until golden brown and crispy.
- Remove from the pan and drain in a plate lined with paper towels to drain excess oil. Then transfer to a serving plate and serve with spiced vinegar dipping sauce.
Notes
Cooking Tips:
Master the Marination Magic
The secret to elevating your chicken skin dish lies in a well-thought-out marination process. Take the time to combine the chicken skin with calamansi juice, cayenne pepper, salt, and pepper in a bowl. Allowing this mixture to marinate for a minimum of 30 minutes not only infuses the skin with a burst of flavors but also ensures that the seasonings penetrate the skin thoroughly. This step is crucial in achieving a deliciously seasoned, crispy delight with every bite.Shake, Rattle, and Roll with Cornstarch Coating
Achieving the perfect crispy texture requires a meticulous coating process. In a food-grade plastic bag, combine the marinated chicken skin with cornstarch. Seal the bag, leaving enough air inside, and give it a good shake. The goal is to ensure an even coating of cornstarch on every inch of the chicken skin. This meticulous step acts as the foundation for that golden-brown exterior that's both light and crunchy. The cornstarch coating is the key to transforming simple chicken skin into a crispy masterpiece.Temperature Mastery for Frying Perfection
Frying plays a pivotal role in the success of your fried chicken skin. Before introducing the coated chicken skin to the hot oil, ensure that the oil reaches the ideal temperature. An inch of oil in a deep frying pan should be heated to the point where it's hot enough for frying but not excessively so. This careful temperature control is crucial in achieving the desired golden brown color and maintaining the crispy texture. Overheating the oil can lead to uneven cooking and a less-than-ideal result, so take the time to get the temperature just right for a flawless frying experience.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:181g, Calories: 893kcal, From fat:691, Total fat:77.9g, Saturated Fat:37.8g, Trans Fat:0.1g, Cholesterol:103mg, Sodium:487mg Total Carbohydrate: 23g, Dietary Fiber: 0g, Sugars: 0g, Protein: 25g, Vitamin A: 8%, Vitamin C: 2%, Calcium: 2%, Iron: 12%
Hi Manny! thanks for sharing this mouth watering chicken skin recipe!