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  • Writer's pictureTorah Chef


Chik- arones! chik-rinds. Better than the other kind of rinds and easy to make (you just need time) . I like to make them spicy! Recipe- Chicken skins (I used the skin from chicken thighs) any pieces of fat removed Oil for frying. Bring water to a boil and boil the chicken skins in salted water for 10 minutes. Remove and pat dry, cut into 2" strips. Place on a sheet pan and place in refrigerator uncovered for at least 8 hours to overnight. Fry at 350 until brown and crispy, toss with seasoning of choice. I use smoked paprika, Cayenne, salt and tajin seasoning (for a citrusy pop)


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