Tricks To Fry Chicken Skin For Renyah And Maximum Gurih

Illustration of the trick of frying chicken skin so that it is crunchy and savory maximal (Freepik)

YOGYAKARTA YOGYAKARTA YOUGHTY and savory food textures need to be cooked with certain techniques. For chicken skin, this texture is not only make side dishes, it can also be used for snacks. The susceptibility, you can get processed in the right way. Follow the trick of frying chicken skin so that it is crunchy and delicious like the following.

Commemorating chicken skin using salt helps reduce moisture so that it can get a unpredictable texture. How to 'tighten' the moisture of chicken skin, by applying salt to the material. Launching The Spruce Eats, Monday, April 28, any type of salt can be used to neutralize chicken skin. You do this, sprinkle and massage so that the salt loosens. For every two ounces of chicken skin, it takes one tablespoon of salt rough.

When diminated, make sure you don't check. Then you can store it in the refrigerator to help the salt work to reduce moisture. To keep it safe, keep it on the bottom refrigerator rack.

After being synthesized and left for a day, the chicken skin is ready to be fried. Pay attention, avoid rinseing the chicken skin with water. Before putting it in a pan with hot oil, the chicken skin tumis uses a heat pan without oil first.

Next, heat the oil in a big pan, insert the chicken with the skin facing down. Cook with moderate fire until it is golden and promulgated. Then turn back and cook until you look golden yellow and get the desired texture.

That's the trick of frying chicken skin so that it's crunchy and delicious maximally. Interested in trying it at home?