Crispy Fried Chicken Skin

Prepare the Chicken Skin: In a large stockpot, place the chicken skins and cover completely with cold water. Bring to a rolling boil and cook for 10 minutes. This process renders excess fat and helps achieve ultimate crispiness. (Time: 10 minutes)

Render and Slice: Drain the boiled chicken skins thoroughly. Transfer them to a cutting board. Using a sharp knife, carefully scrape off any remaining excess fat from the inside of the skin. Cut the skin into strips approximately 1/2-inch wide. (Time: 15 minutes)

Refrigerate: Arrange the sliced chicken skin in a single layer on a baking sheet lined with parchment paper. Refrigerate uncovered for at least 8 hours, or preferably overnight. This crucial step allows the skin to dry out, leading to maximum crispness during frying. (Time: 8+ hours)

Fry to Perfection: Heat the vegetable oil in a large, heavy-bottomed stockpot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature control. Carefully lower a small handful of chicken skin strips into the hot oil, being careful not to overcrowd the pot. (Time: 2 minutes)

Drain and Season: Fry the chicken skin until golden brown and exquisitely crisp, about 3-4 minutes. Use a slotted spoon or spider to transfer the cracklings to a plate lined with paper towels to drain excess oil. Immediately sprinkle generously with sea salt flakes while still hot. (Time: 4 minutes)

Serve and Enjoy: Repeat the frying process with the remaining chicken skin. Serve immediately and savor the addictive crunch and savory flavor of these homemade chicken cracklings. They are best enjoyed fresh! (Time: variable)