Comments on: Chicken Skin “Chips” a la Marketman

By: John

John — Sat, 10 Jan 2015 23:38:11 +0000

Hi Guys! where do u buy chicken skin only here in Metro Manila by bulk? Im thinking of serving it to a party.

By: DhayL

DhayL — Thu, 27 Feb 2014 14:44:06 +0000

We had some “chicken skins” over the weekend, thanks to my good old Filipino Store in my neighbourhood! So good with the spicy vinegar! I usually put the left over in the toaster oven and it makes it a bit crunchi-er!

By: joey @ 80 breakfasts

joey @ 80 breakfasts — Wed, 26 Feb 2014 05:32:07 +0000

“Deadly but good”…boy am I familiar with the concept! These look gorgeous and I’m drooling right now!!

Lee — hope you are doing well!!

By: Kasseopeia

Kasseopeia — Tue, 11 Feb 2014 13:38:41 +0000

I would arm-wrestle Lee for a few of these.
A couple (or ten) of Cerveza Negras and I will be one happy woman :)

By: Khew

Khew — Thu, 06 Feb 2014 03:12:53 +0000

I love rendering chicken skins. Both fat and crispy skins add so much flavour to chicken fillings in either pies or curry puffs without ever having to appear as pale yucky bits.

By: Ariel Nievera

Ariel Nievera — Wed, 05 Feb 2014 08:36:22 +0000

I buy them here in California, chicken chicharon is $9 @ pound. Good with a cold beer or single malt scotch

By: Lee

Lee — Wed, 05 Feb 2014 05:55:27 +0000

thanks @marixie :) I’m really watching what I eat and i hope to get better results after 3 months . I’m also working hard to lower my sugars.

By: Marketman

Marketman — Wed, 05 Feb 2014 03:48:56 +0000

marixie, if you “flash dunk” in oil, they tend to curl up and cook unevenly unless previously boiled them. I have tried several fried versions and didn’t come close to these ones. The double pan treatment makes sure they are flat and crisp up flat, rather than curled (chicken skins in restaurants often bring a plate of highly cornstarch and deep fried versions to your table… Also, in the double pan treatment, a lot of oil renders out, so presumably they are healthier? Hahaha. I know, that sounds absurd…

By: marixie

marixie — Wed, 05 Feb 2014 03:39:23 +0000

To Lee (the Negrense) regarding your cholesterol. The latest Mayo Clinic reports on ideal cholesterol levels are as follows (all in mg/dl):
Total Cholesterol: below 200=ideal. 200-239=borderline high; 240 and above=high.
LDL: less than 70= ideal for people at VERY HIGH RISK for heart disease; less than 100= ideal for people AT RISK of heart disease; 100-129=near ideal; 130-159 =borderline high; 160-189=high; 190 and above=very high.
HDL: Below 40 (men)=Poor; Below 50 (women)=Poor; 40-49 (men)=better; 50-59(women)=better; 60 and above=best. Of course these values are taken in light of other comorbid conditions such as age (>45 yrs old for men, >55 yrs old for women), family history of heart disease, stroke,diabetes. I don’t know which reference your physician was using, but I feel the references used can give you a false sense of security.

By: marixie

marixie — Wed, 05 Feb 2014 03:10:37 +0000

Would “flash dunking” them in a deep fryer achieve the same crispy results? Of course when you haul them out of the deep fryer, spread them over paper towels to remove excess oil.This seems a faster way of preparing them rather than layering them and weighing down with a cookie sheet in the oven!!