Hi There, i am currently experimenting on deep frying chicken skins as a snack, i have tested on various temperatures in attempt to extract as much moisture out of the chicken skin with maximum crispiness. And one of the test involves frying above 200 degrees. i have trimmed off 95% of the fats off the skin and also deep fried it until there are minimal bubbles in the oil (assuming moisture has been all released). however i need some advise on this from the community and professionals.
- May i know whether it is safe to actually deep fry above 200 degrees Celsius ?
- What will it do to the oil when it hits 200 ? (I am using palm oil)
- Somehow some of the skin taste a bit oily even after leaving it for a day. which makes me wonder will oil start to be absorbed by the skin during the frying process at one point ? Really would appreciate the help guys ! thank you so much !
