These are crunchy, delicious deep fried chicken skin. A dangerous food to eat for people with “high blood” or other health problems because of its high fat and cholesterol content. Bakit nga ba masarap ang bawal, that’s the question we usually ask ourselves when we are tempted to eat food that we aren’t supposed to eat. But did you know it is not bad as we thought it can be? For as long as you’re not sick or undergoing any medication. Eating chicken skin from time to time in good moderation is also good. You can refer to this article from Michelle Pfennighaus: 6 Reasons Why Chicken Skin is Good for you.
So fret not..lets go ahead and make some Chicharon Balat ng Manok..guilt free eating! Happy cooking. Enjoy!
Chicharon Balat ng Manok Recipe
12 pcs chicken skin
½ cup flour
½ cup cornstarch
1 whole egg, beaten
3 tbsp. garlic powder
1 tbsp. black pepper powder
1 tsp. Salt
Cooking oil (peanut oil)
Wash chicken skin and slice into rectangular strips.
Marinate with salt and Pepper for one hour.
Drain the liquid from the Chicken skin through the strainer.
For coating: In a bowl, combine flour and cornstarch mixture and season with salt pepper and garlic powder.
Dip each chicken skin in beaten eggs, shake it a bit and let it drip excess egg mixture. Then dump it in the flour cornstarch mixture, knock off excess flour. You can start frying each coated chicken skin.
For frying: Heat oil in large shallow pot, let it heat over medium to low fire. Heat until oil becomes very hot. (It sizzles with a drop of water).
Fry each chicken skin strips until it becomes golden brown for about 2-4 minutes. Remember not to overcrowd the pan.
Using a strainer, drain chicken skins from oil and place it on paper towel lined plate.