Chicken cracklings are similar to pork rinds but made with chicken skin.
Ingredients
- chicken leg quarters, raw skin only: 5 piece
- vegetable oil for frying:
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
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Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
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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.
