Chicken Skin | 1kg

Frozen - Origin Malaysia

Chicken skin is the outer layer of skin that covers the meat of the chicken. It is known for its crispy texture and flavorful taste when cooked properly. Here are a few methods for cooking chicken skin:

1. Roasting: One popular way to cook chicken skin is by roasting it. Start by seasoning the chicken with salt, pepper, and any desired herbs or spices. Place the chicken on a baking sheet or roasting pan, skin side up, and roast it in a preheated oven at around 400°F (200°C). The high heat will render the fat from the skin and make it crispy. Cook until the skin turns golden brown and crispy, usually for about 30-40 minutes, depending on the size of the chicken.

2. Pan-frying: Another method is to pan-fry the chicken skin. Begin by removing the skin from the chicken and cutting it into smaller pieces or strips. Heat a skillet or frying pan over medium-high heat and add a small amount of oil or butter. Place the chicken skin in the pan, skin side down, and cook until it becomes crispy and browned. Flip the skin and cook for a few more minutes until it is thoroughly crispy. This method allows you to control the cooking time and ensure even browning.

3. Grilling: Chicken skin can also be cooked on a grill for a smoky and charred flavor. Start by seasoning the chicken with salt, pepper, and spices. Preheat the grill to medium-high heat. Place the chicken skin directly on the grill grates, skin side down. Cook for a few minutes until the skin starts to crisp up and develop grill marks. Flip the skin and continue grilling until it reaches the desired level of crispiness.

4. Deep-frying: For an indulgent treat, chicken skin can be deep-fried. Cut the skin into smaller pieces or leave it whole. Heat a pot of oil to around 350°F (175°C) and carefully place the chicken skin into the hot oil. Fry until it turns golden brown and becomes crispy, which usually takes a few minutes. Remove the skin from the oil and drain it on paper towels to remove excess oil.