I used to work in commercial pest control for a few years.
I would go to the back room in Chinese restaurants and they would have chickens, ducks and pigs (whole) hanging in front of huge fans blowing them dry all night. I do it with a chicken where I blow a fan on it for a couple of hours before deep frying....mind you, it doesnt give you that "southern" fried style, but close as you can get to Asian...
Come to find out, that is how they would get the skins extra crispy when deep fried,..no batter, no flour, just chicken.
Also, Wife taught me how to make chicken skin chicharone...,. get the skin from a chicken, and put it in a skittet with 1/2 cup of water. boil the skin untill the water dries up and add a couple of Tablespoons oil....fry until crispy! sooooo yummy!
Let me know how these work out for you.....
I would go to the back room in Chinese restaurants and they would have chickens, ducks and pigs (whole) hanging in front of huge fans blowing them dry all night. I do it with a chicken where I blow a fan on it for a couple of hours before deep frying....mind you, it doesnt give you that "southern" fried style, but close as you can get to Asian...
Come to find out, that is how they would get the skins extra crispy when deep fried,..no batter, no flour, just chicken.
Also, Wife taught me how to make chicken skin chicharone...,. get the skin from a chicken, and put it in a skittet with 1/2 cup of water. boil the skin untill the water dries up and add a couple of Tablespoons oil....fry until crispy! sooooo yummy!
Let me know how these work out for you.....
