Easiest Way to Make Crispy Shredded Chicken In Peking Sauce

Crispy Fried Chicken Skin

Rub the dry mix all over the duck legs and.

Recipe Summary Crispy Fried Chicken Skin

Chicken cracklings are similar to pork rinds but made with chicken skin.

Ingredients | Crispy Shredded Chicken In Peking Sauce

5 chicken leg quarters, raw skin only

vegetable oil for frying

salt to taste

Directions

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.

Info | Crispy Shredded Chicken In Peking Sauce

prep: 5 mins cook: 25 mins additional: 8 hrs total: 8 hrs 30 mins Servings: 4 Yield: 4 servings

TAG : Crispy Fried Chicken Skin

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