Beer Match: Chicken Skin Chicaron

Chicken Skin Chicaron is one authentic Filipino snack that you can pair with a keg of beer with friends and family. It is a perfect match!

Although there are many variations of Filipino chicaron, the method of cooking it is still the same. This snack is best served with a nice cold beer and dip it in vinegar. But I have to warn you that if you are a health conscious fellow then definitely this snack is not for you as this guilty pleasure is high in cholesterol and fat, plus the fact that you are consuming it with a good amount of alcohol.

Ingredients

1kg Chicken Skin, sliced into roughly 3×3 inch squares
1 tbsp salt
1/4 cup vinegar
1/2 tsp freshly ground black pepper

Method

1. In a non-stick pot, add chicken skin, salt, vinegar, and pepper.
2. Now pour enough water just enough to cover the chicken skin.
3. Bring to a rapid boil and do not cover the pot, once the liquid has evaporated turn the heat to medium and let the skin extract its oil.
4. Once oil comes out give it a light mix just to make sure that skin does not stick to the bottom of the pan.
5. Now fry the skin on its own oil until crispy.
6. Drain, let it cool, serve and enjoy with ice cold beer

ENJOY!

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