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Chicken Skin Chicharon in a white serving bowl with spicy vinegar on the side
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5 from 1 vote

Chicken Skin Chicharon

Chicken Skin Chicharon is easy to make at home and seriously addictive. It's crispy, tasty, and delicious as a snack or appetizer. And keto-friendly, too!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: Filipino
Servings: 8 servings
Calories: 617kcal

Ingredients

  • 3 pounds chicken skin
  • 1 cup water
  • 1/4 cup vinegar
  • 4 cloves garlic, peeled and pounded
  • 1/2 teaspoon peppercorns, cracked
  • 1 teaspoon salt
  • lard or canola oil

Instructions

  • In a pot over medium heat, combine chicken skin, water, vinegar, garlic, peppercorns, and salt.
  • Bring to a boil. Lower heat and continue to cook until skins render fat and are softened but not falling apart.
  • With a slotted spoon, remove the skins from the pot. Remove any stray peppercorns, garlic, and bay leaves, and discard.
  • Arrange skins in a single layer on a baking sheet. Place in the refrigerator, uncovered, for about 1 hour or until completely cold.
  • Using a spoon, gently scrape away any subcutaneous fat. Cut into about 4-inch pieces.
  • In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility.
  • In a deep, heavy-bottomed pot, heat about 3-inches deep of lard or canola oil to 350 to 375 F.
  • Add chicken skins and deep-fry until they begin to puff and start to float. Do not overcrowd pan and cook in batches as needed.
  • With a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.

Notes

  • As an alternate method, you can dry the chicken skins in the refrigerator instead of in the oven. Arrange in a single layer on a baking sheet and refrigerate, uncovered, overnight.
  • Lard is one of the best oils for deep-frying with a 375 F smoke point. If you prefer not to use lard, substitute with other high smoke point oils such as canola, safflower, or grapeseed oil.

Nutrition

Calories: 617kcal | Protein: 69g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 2084mg | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg