My grandfather would sit eating these chicken crisps at night, the way we eat chips while watching television today.–Joan Nathan
Crispy Chicken Skin Recipe
- Quick Glance
- 20 M
- 50 M
- Makes about 1 cup
- 1 large chicken (at least 5 pounds)
- 1 large onion, chopped
- Kosher salt
- 1. Remove the fat and the fatty skin from the chicken. Slice the skin in small strips, approximately 1 inch long, measuring about 1 1/2 cups. Reserve the chicken for another use.
- 2. Place the skin and onion in a heavy skillet. Cook for about 20 to 30 minutes over a low heat, stirring occasionally with a wooden spoon, until the fat is melted. As the skin cooks, the fat separates from it, and the skin becomes crispy.
- 3. Once the fat has mostly melted, turn up the heat to medium-high and continue to cook until the onions and skin are golden brown to black. Sprinkle with kosher salt to taste. Using a slotted spoon, remove the crispy skin and onions from the pan and place them on heavy paper to drain. Reserve the chicken fat in the pan or store in a jar. The fat can be used for cooking and is especially good for making chopped liver, potato pancakes, and matzah brei (matzah pancakes).
Hungry for more? Chow down on these:
- Fried Chicken Skins from Food Renegade
- Crispy Chicken Skin with Goat Cheese and Pomegranate from I Breathe I'm Hungry
- Pork Cracklins from Leite's Culinaria
- Crispy Fried Chicken from Leite's Culinaria
Crispy Chicken Skin Recipe © 2004 Joan Nathan. All rights reserved.