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.