Air Fryer Chicken Skin Chicharrón

Name: Air Fryer Chicken Skin Chicharrón
Total time: 1800 s
Yield: 1 serving
Cuisine: American
Ingredients: As needed chicken skin from 1 chicken, or as much as you like; Salt, to taste

Esther Soto @cook_6501622

jalisco

I had a whole chicken to prepare and, as always, I removed all the skin. Not wanting to throw it away, I thought of making chicharrón with all that skin. And now with my air fryer, it’s even better and healthier. Honestly, I loved the flavor—super crispy, everything turned out perfect, and it’s very budget-friendly.
If you don’t have an air fryer, see step #4.

Esther Soto @cook_6501622

Saved

Ingredients

30 minutes

1 serving

As neededchicken skin from 1 chicken, or as much as you like
Salt, to taste

Saved

Steps

30 minutes

1

Clean the chicken skin, removing any excess fat and any feathers. Add a little salt, cut into medium pieces, and place in your air fryer at 356°F (180°C) for 20 minutes. IMPORTANT: After 10 minutes, shake or flip the pieces.
2

After 20 minutes, shake again and cook for another 10 minutes. Remove and serve. I made 4 well-filled tacos with beans and salsa.
Once you take them out and let them cool a bit, they get even crispier.
3

You’ll notice all the fat collects at the bottom of the air fryer. You can save this fat in a glass jar and use it for frying later.
Tip: A lot of skin yields only a little chicharrón, so I recommend asking for extra skin when you buy your chicken—they usually have some and might give it to you for free.
4

If you don’t have an air fryer, you can make this on the stovetop. Heat plenty of oil and fry the skin until golden, stirring constantly. Drain well and serve.