Crispy Fried Chicken Skin
Indonesian style
Wash and clean the chicken skin properly to remove the smell it may have.
Ingredients
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150 grams Chiken skin
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1 Egg
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3 cloves GarlicSmashed
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SaltAdd to taste
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Black pepper powderAdd to taste
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4 tablespoons Wheat flourSifted
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1 tablespoon CornstarchSifted
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1/2 Lime
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1/2 cup Sunflower oil
Directions
Some of us will simply throw away chicken skin while cooking some dish, due some facts about the danger it may occur for our health. Even so, we find it’s hard to resist the temptation to put aside the skin part while eating fried chicken, don’t you? As long as we eat it moderate and not too often, it will do just fine.
One of the key to get the nice and crispy fried chicken skin is the fryer, and we strongly recommend you to use deep fryer, Dutch oven or heavy-bottomed pot for the best result.
Wash chicken skin thoroughly as clean as possible, then cut into desired sizes.
Squeezing lime into it and let it stand for 15 minutes. Rinse with clean water and drain it.
Prepare smashed garlic, salt and black pepper powder into a bowl and mix it well. Use this mixture to marinate the skin for 30 minutes.
Add egg into marinated skin and mix it well.
Prepare the batter in another bowl, mixture of sifted wheat flour and cornstarch. You may add salt and black pepper powder to taste on this step, but not too much as the skin has been marinated on previous step.
Take marinated skin one piece at time, roll and flip it, so that chicken skin coated with batter evenly. While doing this, prepare the sunflower oil into frying pan and set as high heat temperature.
After the oil is heated, fry battered chicken skin into medium heat temperature for 4 to 6 minutes or until they're light brown. Once done, remove the chicken skin and drain on paper towels.
Serve while its hot and crisp with chili sauce, tomato sauce or any sauce you would like to dip in.
Recipe Reviews
Ingredients
| 150 grams Chiken skin | |
| 1 Egg | |
| 3 cloves Garlic | |
| Salt | |
| Black pepper powder | |
| 4 tablespoons Wheat flour | |
| 1 tablespoon Cornstarch | |
| 1/2 Lime | |
| 1/2 cup Sunflower oil |
