Prepare crispy chicken skin baked in the oven or fried on the cooktop. The results are the same. Tasty, crispy, flavorful snack to please us anytime!

As I currently have a little time, I had been surfing on the web last week. Trying to find new, fascinating ideas, inspiring meals that I have never used before, to amaze my family with. Searching for quite some time unfortunately could not discover lots of interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple dessert simply by chance. It seemed so fabulous on its photo, that called for urgent action.

It had been not so difficult to imagine how it is created, its taste and just how much my husband might want it. Mind you, it is very easy to please the man when it comes to treats. Anyway, I visited the site: Suncakemom and simply followed the simple instuctions that were coupled with impressive pictures of the method. It just makes life much simpler. I could suppose it’s a bit of a inconvenience to take pics in the middle of cooking in the kitchen because you will often have gross hands so that i sincerely appreciate the effort and time she put in for making this blogpost and recipe easily implemented.

With that said I am empowered to present my own recipe similarly. Thanks for the thought.

I was tweaking the original mixture to make it for the taste of my family. I have to mention that it was an awesome outcome. They enjoyed the taste, the overall look and loved having a delicacy like this during a busy workweek. They ultimately wanted lots more, many more. Thus the next time I am not going to commit the same mistake. I’m likely to double the volume .

This Crispy Chicken Skin In Oven was first published on suncakemom.

Cut off the chicken wings.

Pull the skin off the chicken. Start by picking up the skin at the back of the neck and pulling it down halfway the chicken’s back towards the bottom of the carcass.

Turn it around and pull the skin back at the breasts as well all the way it’s possible. Don’t worry if the skin rips but try to maintain it as whole as possible as it’s easier to pull it off whole than in pieces.

Flip the carcass again to pull the skin off from the back towards the legs.

Pull off the skin from the leg.

Cut the skin up to stripes.

Or even smaller pieces.

Put the skin into a small pan on medium heat.

As the fat starts to get rendered out, lower the heat and stir the skins every now and then preventing them to stick and burn down.

It takes about 20 – 30 minutes to get all the fat out.

The skin is ready when the fat ceases bubbling and tapping the skins with a spoon sounds hard as ticking with our nails on the spoon.

Flavoring can be done a couple of minutes before taking the skin out to dry. Throw fresh herbs like crushed garlic along with the skin or wait until taking them out and sprinkle with salt and spices.

Take them out to dry and cool a bit before serving.