Level up your finger food game with super crispy chicken skin chicharon! These chicken rinds are crunchy, tasty, and delicious as appetizers or snacks. Plus, they’re high in fat and have zero net carbs, making them keto-friendly.
Do you remove the skins of your chicken before cooking to cut down on fat? Save them in the freezer because I have a recipe for you -chicken skin chicharon!
I know, I know. It defeats all that trouble of trimming the skin only to consume all that heart-clogging grease in one sitting. But as my favorite humorist, Erma Bombeck, said: Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.
They come in many varieties, including pork rind, pork belly, intestines (isaw), pork ears, omentum (bulaklak), tuna skin, chicken skin, and mushroom. The cooking procedure, however, is mostly the same. The meat is cooked until tender, dried to remove moisture, and deep-fried to crunchy perfection.
- Dehydrate– In olden times, the meat is laid out under the sun to draw out the excess moisture. It’s a proven technique but not exactly doable (unhygienic for one thing) in my current part of the world. Instead, I dry the skins “low and slow” in the oven. Another alternative method is to arrange the skins in a single layer on a baking sheet and refrigerate them uncovered overnight to dry out.
- Drain– remove the fried skins with a slotted spoon and drain on a wire rack set over a pan to catch oil drips. The chicharon will crisp up more as they cool.
If you’re looking for a simple yet elegant appetizer for your next get-together, these cheesy baked shrimp are sure to level up your party food game. They’re easy to make yet look so fancy and taste amazing.
What you’ll need
And not only are these baked cheese shrimp ready in minutes, but they also have a short list of ingredients. Only four things separate you from the yummiest seafood appetizer ever!
- Use large to jumbo shrimp for this recipe as they are easier to prep. I was lucky to find 31-40 size on sale this weekend at our neighborhood supermarket, and they were just right for the job.
How to store
- For food safety, it’s best to store the homemade chicharon in the refrigerator. Transfer to an airtight container or resealable bag to keep from going stale and refrigerate for up to 5 days.
- To store unfried, arrange the dehydrated skins in a single layer on a baking sheet. Cover with film and freeze until firm. Transfer to freezer-safe container or bag and freeze for up to 3 months. Thaw and deep-fry when ready to enjoy.
- 3 pounds chicken skin
- 1 cup water
- 1/4 cup vinegar
- 4 cloves garlic, peeled and pounded
- 1/2 teaspoon peppercorns, cracked
- 1 teaspoon salt
- lard or canola oil