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Ingredients
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5 chicken leg quarters, raw skin only
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vegetable oil for frying
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salt to taste
Directions
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Place chicken skins in a large stockpot. Cover with water. Bring to a boil and cook for 10 minutes. Drain and transfer to a cutting board. Using a sharp knife, scrape off excess fat and cut skin into 1/2-inch wide strips.
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Place skin on a baking sheet and refrigerate, uncovered, for at least 8 hours.
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Heat oil in a large stockpot to 350 degrees F (175 degrees C). Lower a handful of skins carefully into the hot oil. Fry until crisp, about 4 minutes. Transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining chicken skin.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
144 | Calories |
13g | Fat |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 144 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 22mg | 7% |
Sodium 60mg | 3% |
Protein 7g | 14% |
Calcium 4mg | 0% |
Iron 0mg | 2% |
Potassium 60mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.