0 0
Crispy Fried Chicken Skin

Crispy Fried Chicken Skin

Indonesian style


Wash and clean the chicken skin properly to remove the smell it may have.




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.

(Visited 13,527 times, 1 visits today)
Step 1
Mark as Complete

Wash chicken skin thoroughly as clean as possible, then cut into desired sizes.

Step 2
Mark as Complete

Squeezing lime into it and let it stand for 15 minutes. Rinse with clean water and drain it.

Step 3
Mark as Complete

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.

Step 4
Mark as Complete

Add egg into marinated skin and mix it well.

Step 5
Mark as Complete

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.

Step 6
Mark as Complete

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.

Step 7
Mark as Complete

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.

Step 8
Mark as Complete

Serve while its hot and crisp with chili sauce, tomato sauce or any sauce you would like to dip in.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Thai Pineapple Fried Rice
Classic Eggs Benedict
  • 90 minutes
  • Serves 3
  • Medium
  • 232 C (450 F)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
150 grams Chiken skin
1 Egg
3 cloves Garlic Smashed
Salt Add to taste
Black pepper powder Add to taste
4 tablespoons Wheat flour Sifted
1 tablespoon Cornstarch Sifted
1/2 Lime
1/2 cup Sunflower oil

Nutritional information

43.8 g
Total fat
123 mg
29.3 g
21.2 g

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Thai Pineapple Fried Rice
Classic Eggs Benedict

Add Your Comment