Best 5 Crispy Fried Chicken Skin Recipes

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Indulge in the ultimate crispy fried chicken skin experience with our curated collection of delectable recipes. From classic Southern-style to globally inspired flavors, these recipes offer a symphony of textures and tastes that will tantalize your taste buds. Discover the art of transforming ordinary chicken skin into extraordinary crispy treats, perfect for snacking, parties, or as a unique addition to your meals. Get ready to embark on a culinary journey that celebrates the crispy, savory goodness of chicken skin, leaving you craving more with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE



My Ultimate Super Crispy Fried Chicken Recipe image

My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!

Provided by Joyce | Pups with Chopsticks

Categories     Main

Time 1h25m

Number Of Ingredients 15

4 Chicken Legs ((Separated into drums and thighs to make 8 pieces))
3 tablespoons salt
8 cups water
2-3 cloves garlic
2-3 bay leaves
1/2 cup potato starch
2 cups all-purpose flour
1 1/2 teaspoon black pepper
2 teaspoon onion powder
2 teaspoon garlic powder ((not garlic salt))
2 teaspoon salt
4 teaspoon cayenne pepper ((optional ingredient, this makes a spicy chicken, start with 1 teaspoon for a less spicy chicken))
1/2 cup "Dry Mix" ((pre-mixed with ingredients above))
1/2 cup white vinegar
3/4 cup cold water ((or carbonated water but it must be cold))

Steps:

  • In a large bowl, combine all the brine ingredients.
  • If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
  • Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
  • In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
  • (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
  • Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
  • When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
  • One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
  • Use a fork to re-mix the wet batter (it may have settled and separated)
  • Dunk one piece of chicken quickly into the wet batter
  • Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
  • Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
  • Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
  • Remove the chicken from the dry mix and set it in a single layer on a plate.
  • Do this for every piece of chicken.
  • Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
  • Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
  • Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
  • Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
  • Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!

Nutrition Facts : ServingSize 1 Piece of Chicken, Calories 350 kcal, Sodium 503 mg, Fat 18 g, Carbohydrate 29 g, Fiber 1 g, Protein 17 g

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

CRISPY NASHVILLE CHICKEN SKINS



Crispy Nashville Chicken Skins image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 16

Vegetable or canola oil, for oiling paper and skins
1/2 to 3/4 pound chicken skins (from 3 to 4 chickens; skins from the breast are easiest to work with)
3 tablespoons cayenne pepper
2 tablespoons packed brown sugar
1 tablespoon sea salt
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon ground black pepper
3/4 teaspoon ground mustard
3/4 teaspoon lemon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Dash of Carolina Reaper chile powder (use in small amounts, it is HOT)
9 cups vegetable or canola oil

Steps:

  • For the skins: Preheat oven to 350 degrees F.
  • Line a large baking sheet with parchment paper and coat paper with oil.
  • Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping.
  • Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool.
  • For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside.
  • Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F.
  • Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch.

CRISPY FRIED CHICKEN SKIN



Crispy Fried Chicken Skin image

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

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks

Time 8h30m

Yield 4

Number Of Ingredients 3

5 chicken leg quarters, raw skin only
vegetable oil for frying
salt to taste

Steps:

  • 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.

Nutrition Facts : Calories 143.8 calories, Cholesterol 21.8 mg, Fat 12.8 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 59.8 mg

CRISPY CHICKEN SKINS



Crispy Chicken Skins image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 18 pieces

Number Of Ingredients 5

6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
  • Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
  • Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

Tips:

  • Use fresh chicken skin. Fresh chicken skin is more crispy and flavorful than frozen skin.
  • Remove as much fat as possible from the skin before cooking. This will help the skin to crisp up more easily.
  • Season the skin with your favorite spices and herbs. This will add flavor to the skin and make it more enjoyable to eat.
  • Cook the skin in a hot oven or on a hot grill. This will help the skin to crisp up quickly and evenly.
  • Do not overcrowd the pan or grill when cooking the skin. This will prevent the skin from cooking evenly.
  • Cook the skin until it is golden brown and crispy. This will ensure that the skin is cooked through and has a delicious flavor.
  • Serve the skin immediately with your favorite dipping sauce. This will help to keep the skin crispy.

Conclusion:

Crispy fried chicken skin is a delicious and easy-to-make snack or appetizer. It is a great way to use up leftover chicken skin and it is sure to be a hit with your family and friends. With just a few simple ingredients and a little bit of time, you can enjoy this tasty treat. So next time you have some leftover chicken skin, don't throw it away! Make crispy fried chicken skin instead. You won't be disappointed.

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