Crispy Chicken Chicharrons

This month’s snackbyte fuses sustainability with an exciting new trend. With the price of everything increasing, operators are seeking out ways to use every last piece of food in their kitchen, and with chicken being one of the most popular menu items, there’s a lot of skin and trim left over and going to waste. Move over pork rinds! Enter fried chicken skins!

Hmmm…fried chicken skins? Yes, they’re tasty, but let’s make that description a little more appealing before serving, shall we? How about Crispy Chicken Chicharrons?

Ingredients

• 2 lbs Chicken Skin and Trimmings
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• ¼ cup Vinegar
• 1 tbsp Lime Juice
• 1 cup All-Purpose Flour
• 1 tsp Cayenne Pepper
• Salt and pepper
• Vegetable or peanut oil for frying

Directions

1. Clean chicken skins by washing and ensuring there are no quills or barbs left on the skins, and cut into bite-sized pieces.
2. In a bowl, combine onion powder, garlic powder, vinegar, and lime juice. Add the chicken pieces and toss to coat. Cover and let marinate for at least 30  minutes.
3. Spread the flour in a shallow dish; season with cayenne, salt, and pepper. Thoroughly coat the chicken pieces in the seasoned flour and shake off any excess before frying.
4. Heat oil in a large pan and fry the chicken in batches, until browned and cooked through. Drain on paper towels and serve.

Pro tip: You can serve your chicharrons with a hot Thai chili sauce or with classic wing sauces.