Pork rinds and chicken cracklings are both made with chicken skin.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 chicken leg quarters, raw skin only
- vegetable oil for frying
- salt to taste
Instructions
- 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.
- 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.
Reviews
I just made these and they are GREAT! They area wee bit labor intensive, but well worth it. I had access to about 4 lbs of thigh skin and the came out quite well. Ended up having to fry them for about 5-6 minutes to get them as crispy as I wanted but the flavor was fantastic!
Great for keto eating. Hardest part is finding chicken with skin on. Delicious substitute for chips or crackers
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, thanks
I’ve made these before, just like this to. Not really the healthiest but….soooi good