Name: Chicken Skin Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Raw chicken skin, cut into 1-inch strips; 0.5 cup Shallots, thinly sliced; 0.25 cup Fresh mint leaves; 0.25 cup Fresh cilantro leaves; 3 tbsp Lime juice; 2 tbsp Fish sauce; 1 tsp Dried chili flakes; 1 tbsp Toasted rice powder (optional); 1 cup Cucumber, sliced

Appetizers & Starters

Chicken Skin Salad

This salad is a masterclass in texture, featuring golden-brown, shattering chicken cracklings tossed with vibrant herbs and a punchy lime dressing. It is a decadent yet refreshing dish that proves chicken skin is the most flavorful part of the bird.

Prep

15m

Cook

25m

Serves

Calories

380kcal

Qty	Ingredient
1 lb 454 g	Raw chicken skin, cut into 1-inch strips
0.5 cup 80 g	Shallots, thinly sliced
0.25 cup 10 g	Fresh mint leaves
0.25 cup 10 g	Fresh cilantro leaves
3 tbsp 45 ml	Lime juice
2 tbsp 30 ml	Fish sauce
1 tsp 2 g	Dried chili flakes
1 tbsp 10 g	Toasted rice powder (optional)
1 cup 150 g	Cucumber, sliced

2 Method

Step 1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Step 2. Arrange the chicken skin strips in a single layer on the prepared sheet. Place another piece of parchment paper and a second baking sheet on top to keep the skins flat as they render.

Step 3. Bake for 20-25 minutes or until the skins are golden brown and completely crisp. Remove from the oven and drain the fat (save it for later cooking!) on paper towels. Let the skins cool slightly.

Step 4. In a large mixing bowl, whisk together the lime juice, fish sauce, and chili flakes to create the dressing.

Step 5. Add the sliced shallots, cucumber, mint, and cilantro to the bowl. Toss gently to coat.

Step 6. Break the crispy chicken skins into bite-sized pieces and add them to the bowl right before serving to maintain crunch. Sprinkle with toasted rice powder and serve immediately.

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Ensure the chicken skins are very dry before baking to achieve maximum crunch.
·
Save the rendered chicken fat (schmaltz) in a jar; it is excellent for roasting potatoes later.
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Do not toss the chicken skins in the dressing until the very last second, or they will lose their crispiness.
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If you don't have an oven, you can fry the skins in a pan over medium heat until crispy.