Fried Chicken > How to Fry Chicken Skins

How to Fry Chicken Skins for Crispy, Crunchy Goodness

Fried chicken skin can be pure culinary bliss. When cooked properly, the skin becomes ultra crispy, crunchy, and downright addictive. If you love these tasty fried bits, you’ll be happy to know that frying chicken skin is easy to do at home. With just a few tips on technique, you’ll turn out perfectly crisped chicken skin every time.

Get Your Skillet Hot Enough

The secret to extra crispy chicken skin is all in how hot you get your skillet. You’ll want to heat your frying pan over medium-high heat until it’s very hot. Test it by sprinkling a few drop of water in the pan – if they sizzle and evaporate right away, you’ve reached the ideal temperature for frying.

Fry Skin-Side Down First

To achieve the crispiest texture, you’ll want to fry the chicken skin with the skin side down first. This allows the fat to render out, while the skin fries to a golden brown crunch. Fry for 2-3 minutes per side until browned and crispy.

Use a Meat Pounder or Rolling Pin

To maximize the skin’s surface area, you can use a meat pounder or rolling pin to flatten it out beforehand. Gently pound the skin so it flattens and spreads out – this will help it cook up super crispy.

Pat the Skin Dry

Before frying, be sure to pat the chicken skin dry with paper towels. This removes any excess moisture that can prevent it from crisping up. Make sure the skin is completely dry for best results.

Fry in a Small Amount of Oil

You only need about 1/4 inch of vegetable or canola oil to shallow fry chicken skin. Too much oil will make the skin greasy. Fry in just enough oil to coat the bottom of the pan.

Sprinkle with Salt

Don’t forget to season! A sprinkle of kosher salt right after frying adds a tasty finishing touch. Toss the crispy skin pieces in the salt for extra flavor.

By following these easy tips, you can make the crispiest, crunchiest fried chicken skin right on your stovetop. Enjoy these crave-worthy bites on salads, in sandwiches, or as a irresistible snack. With a little practice, you’ll be a pro at frying up the perfect chicken skin every time.

FAQs
How to get crispy chicken skin in a frying pan?

The key to getting crispy chicken skin in a frying pan is to use high heat and shallow fry in just enough oil. Heat your cast iron or nonstick skillet over medium-high heat until very hot. Add just 1/4 inch of a high smoke point oil like canola or vegetable oil. Pat the chicken skin pieces extremely dry before adding to the pan.

Fry skin side down first for 2-3 minutes, until deep golden brown. Flip and fry the other side for another 1-2 minutes. Drain on paper towels. The dry heat and hot oil will render out fat and moisture, leaving ultra crispy skin.

Do you fry chicken skin side up or down?

It’s best to fry chicken skin starting skin side down. This allows the skin to render out fat and moisture directly into the hot oil, getting crispy and browned. Fry skin side down first for 2-3 minutes, then flip and fry the other side until browned and cooked through. Starting skin side down gives you the crispiest texture.

How to get crispy chicken skin on chicken?

Crispy chicken skin on bone-in or whole chicken requires drying the skin well before frying. Let the chicken sit uncovered in the fridge at least 1 hour before frying. Use a baking powder dry brine to further dehydrate the skin.

Fry at 350F in small batches to maintain oil temperature. Fry skin side down first to render fat and brown, then flip occasionally to finish cooking. Crispy skin comes from dry heat and hot oil rendering moisture from the skin.

Can you fry chicken with the skin on?

Yes, you can absolutely fry chicken pieces with the skin left on. The skin protects the meat and provides an incredible crispy texture and flavor. Make sure the oil is hot enough, around 325-350F, to properly render and crisp the skin. Let the chicken pieces sit uncovered in the fridge before frying to dry out the skin. Fry skin side down first for best results.

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