Crispy Chicken Skins Recipe

Quick brine (optional, for extra flavor)

In a bowl, dissolve 1 tablespoon kosher salt and 1 teaspoon sugar into 4 cups cold water. Submerge the chicken skins in the brine for 20–30 minutes in the refrigerator. This step increases seasoning and helps draw moisture to the surface for crisping. After brining, remove skins and pat thoroughly dry with paper towels.

If skipping brine, salt skins lightly (about 1/4 teaspoon) and pat completely dry. Dryness is critical for crisp frying.

Place the dried chicken skins in a bowl. Sprinkle evenly with 1 tablespoon cornstarch, 2 tablespoons rice flour, 1 teaspoon white pepper and 1 teaspoon freshly ground black pepper. Toss gently so each piece has a light, even dusting. The thin coating helps absorb surface moisture and promotes even browning without forming a heavy crust.

Roast garlic

Preheat oven to 400°F (200°C). Toss peeled garlic cloves with 1 teaspoon neutral oil and spread on a small baking sheet. Roast 15–20 minutes until soft and lightly golden. Let cool slightly, then mash or finely chop the roasted garlic.

Make pepper salt

In a mortar and pestle or small spice grinder, combine 1 teaspoon kosher salt, 1 teaspoon coarse black pepper, and 1/2 teaspoon toasted white pepper. Grind to a coarse-fine texture. Stir in the mashed roasted garlic until combined. Taste and adjust — the final mixture should be savory with garlicky pop. Set aside in a small bowl for finishing.

Pour 3 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Clip a deep-fry thermometer to the pot and heat oil to 300°F (150°C) for the first fry. If you don't have a thermometer, test with a small piece of skin — it should gently bubble but not aggressively spit.

Working in small batches (4–6 pieces depending on size), carefully add chicken skins to the oil. Fry at 300°F for 3–4 minutes to render fat and begin crisping without burning. Use a slotted spoon to move pieces so they don't stick together. Remove skins to a wire rack set over a sheet tray to drain. Let oil return to 350–360°F (175–180°C).

Return the partially fried skins to the hotter oil in batches and fry 1–2 minutes more, watching closely. They should puff slightly and become deep golden brown and very crisp. Remove to the wire rack to drain. While still hot, immediately sprinkle a light pinch of the prepared pepper salt mixture onto each batch so it adheres.

If there is a lot of rendered fat in the pan from the skins, carefully drain into a heatproof container leaving about 1/4 inch in the pot to stabilize frying. Maintain oil temperature between batches.

While skins are finishing, thinly slice 4 Thai chilis and 3 green onions on a bias. Reserve a few chile rings and scallion slices for garnish.

Plate the hot crispy skins on a serving platter. Scatter sliced chilis, sliced scallions, and cilantro leaves over the top. Finish with any remaining pepper salt sprinkled very lightly to taste. Serve immediately with lime wedges on the side for squeezing.

Serve the skins hot and crisp. They lose crispness as they cool; to re-crisp, place on a baking sheet in a 375°F (190°C) oven for 3–5 minutes. Store leftover rendered fat in the refrigerator up to 1 month. Store any leftover crisped skins in a single layer at room temperature no more than 12 hours (best day-of).