Cookwith

Name: Crispy Chicken Chicharrones (Pork-Free)
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 400g chicken skin (cleaned and patted dry); 1 tsp baking powder; 1 tsp kosher salt; 1/2 tsp smoked paprika; 1/4 tsp black pepper; Vegetable oil, for frying (about 2 cups)

Crispy Chicken Chicharrones (Pork-Free)

miradugm

This unique twist on chicharrones swaps out traditional pork for crispy chicken skin, delivering a shatteringly crunchy snack that’s just as addictive and satisfying. By seasoning the chicken skin with smoked paprika and black pepper, you get a savory depth and subtle smokiness that sets these chicharrones apart. The baking powder helps achieve that signature airy puff, while frying ensures a golden, irresistible crunch. Perfect for snacking, topping salads, or serving alongside your favorite dips, these chicken chicharrones let you enjoy the classic treat without any pork, making them allergy-friendly and utterly delicious.

Ingredients

Instructions

Preheat your oven to 180°C (350°F).
Lay the chicken skins flat on a baking sheet lined with parchment paper. Sprinkle evenly with baking powder and salt.
Bake for 40–45 minutes, flipping halfway, until the skins are golden and much of the fat has rendered out. Remove and let cool on a wire rack.
Once cool, cut the skins into bite-size pieces.
Heat vegetable oil in a deep pan or pot to 190°C (375°F).
Fry the chicken skin pieces in batches for 2–3 minutes, until puffed and crisp. Don’t overcrowd the pan.
Drain on paper towels and immediately season with smoked paprika and black pepper.
Let cool slightly and serve warm, or store in an airtight container once completely cooled.