Crispy skin and intestines chicken

Crispy Chicken Skin & Intestines (Giblets)

Ingredients

• Chicken skin (from thighs, breast, or whole chicken)

• Chicken intestines/giblets (cleaned well)

• Salt

• Black pepper

• Garlic powder

• Paprika or chili powder (optional)

• Vinegar or lemon (for cleaning)

• Oil for frying or just a sheet pan for roasting

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Step 1: Clean Properly (VERY important)

For intestines/giblets:

1. Rinse well under cold water

2. Soak 10–15 min in water with vinegar or lemon

3. Rinse again and pat VERY dry

👉 Moisture = no crisp.

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Step 2: Parboil (Secret to Tender + Crispy)

Put intestines in a pot with:

• Water

• Salt

• Garlic

• Bay leaf (optional)

Simmer 20–25 minutes until tender.
Drain and pat completely dry.

(Skip this for skin—skin goes raw.)

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Option A: Crispy Frying Method (Ultra Crunch)

Fry

1. Heat oil to 350°F / 175°C

2. Add chicken skin first
   Fry until golden and glass-crisp (they’ll curl)

3. Add intestines and fry until deep golden and crackly

4. Drain on rack or paper towels

Season Immediately

Toss hot with:

• Salt

• Pepper

• Paprika or chili powder

• Optional squeeze of lemon

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Option B: Oven / Air Fryer (Less Oil, Still Crispy)

Oven

• Preheat 425°F / 220°C

• Spread skin + intestines on rack over sheet pan

• Lightly salt (skin releases its own fat)

• Roast 30–40 min, flipping once

Air Fryer

• 390°F / 200°C

• 15–20 min

• Shake halfway

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Extra Flavor Boosts

• Toss with garlic + chili oil

• Sprinkle five-spice or curry powder

• Finish with crispy fried garlic

• Dip in vinegar + chili sauce or garlic aioli

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Texture Check

✔ Skin should snap, not bend
✔ Intestines should be crisp outside, tender inside

If you want:

• Street-style (Filipino / Chinese) seasoning

• Extra crunchy coating

• Spicy glaze

• Or using whole chicken offal