📝 About This Recipe
A Latin American-inspired delicacy, these crispy chicken skins are the ultimate snack for those who crave an earth-shattering crunch. Marinated in citrus and garlic before being rendered to golden perfection, they offer a rich, savory flavor profile balanced by a bright, punchy dipping sauce. This recipe transforms humble chicken skin into a gourmet appetizer that is both addictive and deeply satisfying.
🥗 Ingredients
The Chicken Skins
- 2 lbs Chicken skins (cleaned, trimmed of excess fat, and cut into 2-inch squares)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
The Citrus Marinade
- 2 tablespoons Fresh lime juice
- 1 tablespoon Orange juice
- 1/2 teaspoon Dried oregano (crushed between palms)
- 1/4 teaspoon Ground cumin
Zesty Garlic Mojo Sauce
- 1/4 cup Extra virgin olive oil
- 4 pieces Garlic cloves (finely minced)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Lime juice
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Rinse the chicken skins under cold water and pat them extremely dry using paper towels. Moisture is the enemy of crispiness, so ensure they are as dry as possible.
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2
In a medium bowl, whisk together the lime juice, orange juice, dried oregano, and cumin to create the marinade.
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3
Add the chicken skins to the marinade, tossing to coat every piece. Let them sit at room temperature for about 15-20 minutes. Do not marinate for too long or the acid will begin to 'cook' the delicate skin.
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4
Drain the skins and pat them dry a second time with fresh paper towels to remove excess liquid marinade.
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5
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this dry rub evenly over both sides of the chicken skins.
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6
Place the chicken skins in a large, cold cast-iron or heavy-bottomed skillet in a single layer. Starting with a cold pan helps the fat render out slowly and evenly.
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7
Turn the heat to medium-low. As the skins begin to heat up, the fat will start to pool in the pan. Use a spatula to press the skins down occasionally.
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8
Once a significant amount of fat has rendered (about 10 minutes), increase the heat to medium. To keep the skins flat, you can place a piece of parchment paper over them and weigh them down with a second smaller heavy skillet.
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9
Fry the skins for 5-8 minutes per side, turning them with tongs until they are deep golden brown and stiff.
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10
While the skins are frying, prepare the Mojo sauce. In a small saucepan, heat the olive oil and minced garlic over low heat just until the garlic becomes fragrant and slightly golden (about 2 minutes).
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11
Remove the garlic oil from the heat and stir in the cilantro, lime juice, and red pepper flakes. Set aside to cool slightly.
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12
Remove the crispy chicken skins from the skillet and transfer them to a wire rack set over paper towels to drain. This prevents them from becoming soggy in their own oil.
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13
Let the chicharrones rest for 2-3 minutes; they will continue to crisp up as they cool.
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14
Serve the warm, crispy skins on a platter with the Garlic Mojo sauce on the side for dipping.
💡 Chef's Tips
Always start with a cold pan to ensure the fat renders out before the skin burns, resulting in a much crispier texture. If the skins are curling too much, using a 'bacon press' or a heavy pot on top will ensure they stay flat and cook evenly. Save the rendered chicken fat (schmaltz) in a glass jar in the fridge; it's liquid gold for roasting potatoes or sautéing vegetables later. For the ultimate crunch, ensure the skins are patted bone-dry after the marinade step; any surface moisture will cause steaming rather than frying.
🍽️ Serving Suggestions
Serve with a cold, crisp Lager or a citrusy IPA to cut through the rich, salty flavors of the skin. Pair with pickled red onions and sliced radishes to provide a sharp, acidic contrast to the fried elements. Arrange them alongside a bowl of fresh guacamole or a creamy avocado dip for a decadent snack platter. Sprinkle with a final pinch of flaky sea salt and fresh lime zest immediately before serving to enhance the aromatics.