Chicken cracklings are similar to pork rinds but made with chicken skin.
Prep Time::5 mins
Cook Time::25 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 30 mins
Servings::4
Yield::4 servings
Ingredients
5 chicken leg quarters, raw skin only
vegetable oil for frying
salt to taste
Directions
Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.