Gribenes /Fried Onions and Crispy Chicken Skins
A multiple purpose recipe. I was making schmaltz, chicken fat to cook in. And I am not going to waste the rest. Me and three of my youngest granddaughters had us, a very nice snack. The gribenes are so very delicious!!! After I fried them I barely had a chance to get a couple of pictures, they were gone. We don't do this often but when these are made it doesn't last.
Gribenes /Fried Onions and Crispy Chicken Skins
A multiple purpose recipe. I was making schmaltz, chicken fat to cook in. And I am not going to waste the rest. Me and three of my youngest granddaughters had us, a very nice snack. The gribenes are so very delicious!!! After I fried them I barely had a chance to get a couple of pictures, they were gone. We don't do this often but when these are made it doesn't last.
Open in Cookpad AppSteps
- 1
Rinse the chicken and pat dry. Remove the skins. Quarter an onion. Heat a cast iron skillet or something similar. Add the ingredients, except salt, to the hot skillet.
- 2
Let the skins fry and render the fat on the chicken skins. Stir often. Fry till the skins are crispy and the onions are tender. Move to some paper towels to absorb excessive amounts of oil. Season with the seasoned salt. Serve I hope you enjoy!!!! Save the schmaltz for other recipes.
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