Chicken Skin Snack

Hey guys, I've only recently started to test out with chicken skins as snacks. I've went through videos/recipes on different methods on how to cook chicken skins and read some really interesting and helpful stuff here however would really appreciate some advise.

1) What is the best method to cook a really crispy chicken skin snack while being able to maintain its crunchiness, considering i will cook a huge batch and put it in a container. there are recipes ranging from (i) pressure cooking, drying deep frying (ii) boiling, drying, deep frying or simply just (iii) drying and deep frying it right away.

2) Would it be better to dry the skin in a dehydrator, fridge or the oven.

From what i know, the usual fried chicken skins would usually turn soggy after a while or if kept in the container. Am now looking for away to replicate something like the snack as attached, in terms of the lasting texture.

Help much needed and appreciated !

Thank you !

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Comments

brian_martin2001

I'm not familiar with the product you have listed, however, i have made a similar with fish skin. Honestly, rather than using the oven or a dehydrator, if spread them flat poon a cooling tray and put them in the fridge for a few days. Once they are hard, then deep fry. You can cook them how you like: I'd personally cook them while on the chicken them peel them off. If , however, you get the skins already removed from the meat, you could boil them. Considering how delicate chicken skin can be, personally I'd sous vide them. Let us know what you end up doing, and how it turns out

dancurren

I would suggest going on YouTube and watching Heston Blumenthal In Search of Perfection Peking Duck. He goes into getting perfectly crispy duck skin in quite detail. Basically, I would suggest removing skin from meat and salting liberally and place on a drying rack of a try to catch the dripping liquids and leave in the fridge for a few days. To go the extra mile, you could stitch the skin to the coloring rack ,(which Heston does) or skewering the skin with a wooden skewer in order to ensure it lies flat and bake it or deep fry it in the skewers.

The chicken skin will curl up as it cooks and the thicker parts where the skin curls up will never get as crispy and help to trap post cooking moisture degrading what crispiness there is faster. Keeping it flat during cooking would prevent this.

FrankM_3301

If you want to puff the chicken skin, like a chicharon, then you will need to treat it like pork skin...boil and remove as much fat as possible, then dehydrate, then deep fry. However, if you just want crispy chicken skin, just lay it flat on a foil lined sheet pan, place another sheet of foil on top, then, place another sheet pan on top of that. Cook in a 400 degree F (200 C) until crispy. You have to keep any eye on it, because it will overcook quickly. It might take 10 - 20 minutes. Once brown and crispy, it will stay this way in an airtight container for a couple of days.

choonming_273987

ahh yes i actually tried boiling it to remove as much fat as possible, also tried dehydrating and frying it, it is super crispy but will try the oven method as well than you (:

jeffreywalton_1155754

Guys have you tried it?! I have never tried such snacks and I would like to try it. I'm not sure that I'll take such snacks in my bag hehe. I have tried may snacks beginning with crackers and ending with dried fruits. Now you will find in my bag or in my car only Japanese snacks. They are very tasty and healthy. They have a lot of health supplements which is great. Also, they have mini packs that are comfortable. If you want you can try them I really recommend them, I influenced all my friends and now they also eat Japanese snacks hehe. I'll try to order a chicken skin snacks and tell you my opinion.