Chicken Cracklings Recipe
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Chicken Cracklings Recipe
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At a glance, anyone spotting me walking down the street (and they’d have to be blind not to see me) would think to himself, “Now there goes a man who doesn’t care what he puts into his body,” and he’d be right. Considering the state of my city, my state, my country and the planet as a whole, I’ll take my little pleasures wherever I can find them, and food is one of the few that I can afford, so I’m not about to give up the tasty treats that I love, like chicken skin cracklings.
Anyone with four pickup trucks parked in their yard—each one missing all four wheels and held aloft with cinderblocks—knows the simple joy of chowing down bag after crispy bag of pork rinds. I’ve been known to enjoy a bag on occasion myself, though I usually prefer the Filipino version called chicharon. However, pork rinds are bland when compared to chicken cracklings. And when frying up chicken skins, the most important factor is what substance you choose for frying. Just about any oil will work fine as long as you cook the skins long enough; but as far as I’m concerned, you just can’t beat the taste when you fry them in Kaola Gold vegetable shortening, which infuses fried foods with a wonderful if artificial buttery flavor. The problem is that Kaola Gold is very hard to find. So far, the only places I’ve found that distribute it retail are a few specialty websites that cater to caterers and restaurants; and the stuff ain’t cheap, but it’s worth every penny.
For the sake of simplicity, you can replace a couple items in my recipe with things you’re more likely to have around the house. For instance, instead of the Presto Multi-Cooker (which, if you don’t have one, you really should consider buying because of its versatility, its reliability and the fact that everything I cook in it just tastes better) you can substitute a saucepan or a skillet with high sides, and you can replace the Kaola Gold with whatever cooking oil you have on hand by adding about two inches of it to whatever cheap, crappy pan or skillet you use in place of the fabulous Presto Multi-Cooker and set your stove’s burner for medium high… schmucks.
For this, you will need:
The procedure: