November 21, 2006

FRIED CHICKEN SKIN



Just reading the title makes my mouth water already.

Since Filipino food is hard to come by here, we have to either prepare and cook it, purchase it at an Asian store/restaurant or eat it out of a can. I love to cook for Ruther. I like perfecting his favorite meals. It took me some time to learn how to make fried chicken skin like the ones prepared at restaurants or sold in booths at the malls back home, but of course, experience is the best teacher so for dinner last night, we had some yummy fried chicken skin and sinangag. some, i think, would want to use breading powder or garlic salt to add some flavor but using plain salt is enough for me. i usually like to eat fried chicken skin with atchara but we did not have that, so i just prepared some chopped garlic in vinegar for sawsawan. Warning though: this is not for weight-watchers. =D
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FRIED CHICKEN SKIN
chicken skin
iodized salt

Sprinkle some salt on the chicken skin. Put the chicken skin in between paper towels and leave for 30 minutes. In a deep pan, heat oil (high setting). When the oil is VERY hot, fry the chicken skin until they turn light brown. Take them out of the pan and drain the oil using paper towels. Put them back in the pan with the oil still very hot. Fry until they turn golden brown. Remove from pan. Serve with hot rice or sinangag.
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Some cookbooks suggested baking the skins before frying. I tried that and it was tedious work (and a bit messy in the oven). When i tried frying them twice instead, that seemed to work and the skins were as crispy and as yummy as the ones we buy/order at home. I think the trick is to make sure the skins lose all their water before the final fry. Happy eating!