Easy Drinking Appetizer with Chicken Skin
I've been making this for a while now. Just give it a sprinkle of Krazy Salt!
I guess the key would be to shallow-fry until it's crispy? Don't flip it over repeatedly. Oh, and don't let it burn! Top with some grated cheese if you'd like. If you're worried about burning it, season it with salt and pepper after it's fried! Recipe by Silvy1978
Easy Drinking Appetizer with Chicken Skin
I've been making this for a while now. Just give it a sprinkle of Krazy Salt!
I guess the key would be to shallow-fry until it's crispy? Don't flip it over repeatedly. Oh, and don't let it burn! Top with some grated cheese if you'd like. If you're worried about burning it, season it with salt and pepper after it's fried! Recipe by Silvy1978
Open in Cookpad AppSteps
- 1
Before cutting the chicken skin, poke it a few times with the tip of your knife (to prevent it from curling). Season with a decent amount of salt and pepper.
- 2
Coat with katakuriko. Shallow-fry in vegetable oil. Fry it slowly to make it crispy!
- 3
Chop it up and transfer onto a serving dish.
- 4
Squeeze some lemon juice and enjoy. That's it!!
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