One day I was watching this lady in her youtube channel sweets and beyond when she was making chicharones out of chicken skin. I am glad she did that because I don’t eat anything haram which means forbidden in Arabic.
I also follow this lady in instragram and I am saying,” Oh thanks Ida.” She gave me this wonderful idea to try this recipe out for myself and later used it to make mofongo which is made of green plantains that are fried and smashed in a mortar and pestle while hot and making cracklin’ bread which is cornbread with cracklin’s in it and very popular in the southern part of the United States. I will get to those recipes later now we will tackle this one first.
I took some chicken skin and washed it after thawing it out. I sometimes ask my butcher to give me the skin off of the chicken after he takes it off. I bring it home put it in baggies and toss in the freezer for later use.
I took kitchen shears and cut the chicken skin in tiny pieces and this makes the job very easy to do and faster then using a knife. I washed them very good in a solution of white vinegar and water and rinsed with clear water. I seasoned it with 2 shakes of adobo and 1 pinch of sazon.
These are common seasonings I had talked about in my introductory post about myself for this blog. I heated corn oil in the skillet and let it become very hot. Peanut and canola can be used too as options. I added 1 handful of all purpose unbleached flour and fried the chicken skins until they were done and golden brown.
Now you are ready to add it to cornbread batter or making mofongo. Oh yeah there is a trifongo dish too it can be used for that too. Stay tuned on that one.
benazir's blog 
One thought on “Halal Chicken Cracklin’s”