Chicken Skin Chicharrones

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Recipe ingredients:

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nowayjosecuisinelast yearWaivio3 min read

If you're a fan of crispy, savory snacks, you'll love this recipe for chicken skin chicharrones. Perfectly seasoned and fried to a golden crisp, these chicken skins make an irresistible topping for tacos. Pair them with tangy pickled red onions, fresh avocado, and a squeeze of lime for a mouthwatering experience.

Ingredients:

🐔 Chicken skins (from about 1 pound of chicken)
🧂 Salt, to taste
🧂 Pepper, to taste
🥑 1 ripe avocado, sliced
🧅 1 small onion, diced
🌿 Fresh cilantro, chopped
🌮 Tortillas
🍋 1 lime, sliced into wedges
🥒 Pickled red onions

Instructions:

Prepare the Chicken Skins:
- Begin by cleaning the chicken skin thoroughly. Remove any excess fat or meat from the skin.
- Place the cleaned chicken skins into a plastic bag and freeze for about 20 minutes. This will help firm them up, making it easier to slice them into thin strips.
Slice the Skins:
- Once the skins are firm, take them out of the freezer and lay them on a cutting board.
- Use a sharp knife to slice them into very thin strips, as evenly as possible for consistent cooking.
Season the Skins:
- Season the chicken skin strips generously with salt and pepper to taste.
Fry the Skins:
- Heat oil in a frying pan over medium-high heat.
- Carefully place the seasoned chicken skin strips into the hot oil, frying them until they are golden brown and crispy. This usually takes about 5-7 minutes.
- Once crispy, remove the chicharrones from the pan and place them on a paper towel-lined plate to drain any excess oil.
Assemble the Tacos:
- Warm the tortillas in a separate pan or microwave.
- Place a few crispy chicken skin chicharrones on each tortilla.
- Add diced onion, chopped cilantro, sliced avocado, and a generous helping of pickled red onions.
- Finish with a squeeze of lime and optionally some queso for an extra layer of flavor.