Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Deep-Fried Chicken Skin: best food at Liberty Bar
Deep-Fried Chicken Skin at Liberty Bar, just for this it was worth the visit. A new drinking hole when with some of my clients and friends or both.
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Liberty Bar on Beach Road, near the corner of Arab Street. A nice place. Friendly staff. Cheap drinks. Food, you know I don’t know of they do. It is indeed nestled between food courts and the like. But do they do food. No idea!!!
What made that statement different this time??? First to explain – most of the staff are Filipino. So this time I was chatting re Fiesta time with Mary and family in Mabini, Bohol (you’ve seen the blog). Eating and drinking stories. Family stories. And again more eating stories, including deep-fried chicken skin memories.
Then out of the blue the guys bring John and I a big bowl of deep-fried chicken skin with vinegar dip. Holy cow. Smells wafting that reminded me of Pete’s Fish & Chip Shop in Margate. That salty, vinegary, deep fried smell.
Deep fried, salty, vinegary goodness. Mmmmmmm!!! Delicious!!!
How was it? Abso-f*cking-lutely AMAZING deep-fried chicken skin!!! Sorry Mary that’s why I stayed for a couple more beers. You could not eat this wonderful fried beauty of a thing without a beer. So I blame Liberty Bar. Shame on you Liberty Bar!!! See you next week – he he!!!
Islifearecipe.net Crispy Deep-Fried Chicken Skin Recipe
Here’s a simple recipe from us to you for incredibly crispy chicken skins that’ll have you making those same inappropriate noises Brian Kennett made at Tipsy Pig!
Ingredients:
- Chicken skins from 6-8 chicken thighs (ask your butcher, or save from cooking)
- 2 cups vegetable oil (for frying)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Pinch of MSG (optional but recommended)
For Dipping Sauces:
- Ranch dressing
- Sweet chili sauce
- Garlic aioli (mayo + minced garlic + lemon juice)
- Hot sauce of choice
Instructions:
Prep the Skins (30 minutes):
- Clean the skins: Remove any excess fat or meat clinging to the skins
- Pat completely dry with paper towels – this is crucial for crispiness
- Season: Mix salt, pepper, garlic powder, and paprika. Sprinkle over both sides of skins
- Rest: Let them sit for 15-20 minutes to absorb seasonings
Frying Process:
- Heat oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer
- Test temperature: Drop a small piece – it should bubble vigorously immediately
- Fry in batches: Don’t overcrowd. Fry 3-4 pieces at a time
- Initial fry: 2-3 minutes until they start to puff and turn golden
- Remove and drain: Place on paper towels for 2 minutes
- Second fry (this is the secret!): Return to oil for another 1-2 minutes until deeply golden and super crispy
- Final drain: On fresh paper towels, season immediately with a pinch of salt
Pro Tips:
- Double frying is the key to ultimate crispiness
- The skins will shrink significantly – this is normal
- They should sound like glass when you tap them together
- Eat immediately while hot for maximum crunch
- Save the rendered fat for cooking – it’s liquid gold!
Serving:
Serve immediately with your choice of dipping sauces. They’re perfect as:
- Bar snacks with beer
- Appetizers for dinner parties
- Guilty pleasure midnight snacks
- Toppings for salads or ramen
Warning: These are highly addictive. You’ll find yourself making them weekly and asking your butcher for extra chicken skins. Don’t say I didn’t warn you!
The whole process takes about 45 minutes, but most of that is prep time. The actual frying is quick and oh-so-satisfying. Enjoy your homemade chicken skin crackling!