Crispy Chicken Skin Recipe: A Foolproof Delight
Ingredients:
- 200 grams chicken skin, cleaned and cut to desired size
For the Wet Batter:
- 50 grams all-purpose flour
- Black pepper, to taste
- Royco chicken flavor seasoning, to taste
- Cold water, as needed
For the Dry Coating:
- 200 grams all-purpose flour
- Royco chicken flavor seasoning, to taste
For Frying:
- Oil, for deep frying
Instructions:
-
Prepare the Wet Batter:
- In a mixing bowl, combine 50 grams of all-purpose flour with black pepper and Royco chicken flavor seasoning. Gradually add cold water while stirring until the batter achieves a thick, slightly viscous consistency.
-
Marinate the Chicken Skin:
- Submerge the cleaned chicken skin pieces into the wet batter. Allow them to marinate for approximately 15 minutes, ensuring each piece is evenly coated.
-
Prepare the Dry Coating:
- In another bowl, mix 200 grams of all-purpose flour with additional Royco chicken flavor seasoning. This will be used to coat the marinated chicken skin.
-
Coat the Chicken Skin:
- Take each piece of marinated chicken skin and dredge it into the dry coating mixture. Gently press the flour mixture onto the chicken skin to ensure it adheres well. Be thorough, making sure that even the crevices are coated. For pieces with folds or rolls, carefully open and press the coating into these areas to ensure even coverage.
-
Heat the Oil:
- In a deep frying pan or pot, heat enough oil to submerge the chicken skin pieces over medium heat. The oil should be hot but not smoking, ideal for achieving a crispy texture.
-
Fry the Chicken Skin:
- Carefully add the coated chicken skin pieces to the hot oil. Fry them until they turn golden brown and crispy. The cooking time will vary depending on the size of the pieces and the heat of the oil, so monitor closely to avoid burning.
-
Drain and Serve:
- Once crispy and golden brown, remove the chicken skin from the oil and drain on paper towels to remove excess oil. Serve hot and enjoy the deliciously crispy results.
Tips:
- Ensure the oil is at the right temperature before frying. If too cool, the coating may become soggy; if too hot, it might burn before the chicken skin is fully cooked.
- For added flavor, you can experiment with additional spices in the dry coating mix.
Enjoy your crispy chicken skin, perfect as a snack or appetizer!
