“The distillation of all that is good about chicken” is how my brother described these crispy chicken skin. Let’s face it, the skin is the best part about eating chicken, especially if it’s crispy, AND can be done in just a few minutes!
I came up with this recipe because I needed to remove the skin from my chicken for a dish I was making, and it seemed like such a waste to throw it away. I had an idea to make crispy chicken skin , but I didn’t want to spend much time on it because I only had a couple of pieces (as most people would). So I tried this method, and a few minutes later I had the most epic snack/salad sprinkles in my hands and I just HAD to share it with you! Munchy like chips, but full of savouriness like pork crackling, the only sad part about these is there is never enough of them! I will never buy boneless skinless chicken breast again now that I know what I can do with the skin!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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