Seungwoo Dad's Crispy Chicken Skin Fry

Name: Seungwoo Dad's Crispy Chicken Skin Fry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200-300g chicken skin; 2 cups chicken fry mix; 2 cups water; Plenty of cooking oil

A recipe to recreate KFC's viral, sold-out menu item, crispy chicken skin fry, at home with the perfect ratio of chicken fry mix and batter for a crispy and savory finish.

20 min Difficulty Normal drinking snack

Main ingredients

Chicken skinChicken fry mix

Ingredients needed 2 servings

200-300g chicken skin

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Chicken skin Chicken fry mix

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2 cups chicken fry mix

2 cups water

Plenty of cooking oil

Recipe

Lightly rinse the prepared chicken skin under cold water, then thoroughly pat dry the surface with paper towels.
In a bowl, combine 2 cups of chicken fry mix and 2 cups of water (using a paper cup as a measure) to create a thin batter, ensuring there are no lumps.
In a separate wide bowl, place a moderate amount of dry chicken fry mix for coating the exterior.
Generously fill a pan with cooking oil and preheat it to 180 degrees Celsius.
Coat the dried chicken skin thinly and evenly with the wet batter, then lightly shake off any excess so it doesn't clump.
Place the wet-battered chicken skin into the dry fry mix bowl and coat it evenly to create a bumpy, crispy exterior. Do not shake off the excess powder for a crispier texture.
Carefully add the chicken skin to the preheated oil at 180 degrees Celsius, only about 5 pieces at a time, ensuring they are spaced apart to prevent sticking.
Adjust the oil temperature as needed, flipping the chicken skin every 30 seconds. Fry for 2 to 2 minutes and 30 seconds until a light golden brown color is achieved.
Remove the golden-brown fried chicken skin using a slotted spoon or sieve, shake off excess oil and moisture, and let it drain to finish.

Wash chicken skin, remove moisture, and mix fry mix with water at a 1:1 ratio to make a thin batter.
Coat the wet-battered chicken skin with dry fry mix without shaking it off, applying a thick layer.
Fry the chicken skin in 180-degree oil, 5 pieces at a time, flipping every 30 seconds for 2 minutes until crispy, then drain on a rack.

Cooking tips

If chicken fry mix is hard to find, you can mix regular fry mix with ramen powder to achieve a similar spicy and savory flavor to commercial versions.
Placing freshly fried chicken skin directly on paper towels will trap heat and moisture, making them soggy quickly. Always use a rack or sieve with holes to allow steam to escape, which helps maintain crispiness.
Chicken skin is bulky and can easily lower the oil temperature. To reduce the chance of failure, cook in small batches, about 5 pieces per batch, rather than adding too much at once.
Home induction cooktops may have weak heat that can cause the oil temperature to drop significantly during frying. It's recommended to use a portable gas stove for strong heat to maintain the optimal frying temperature.

Recommended for

Those who want to enjoy the spicy and savory appeal of KFC's chicken skin fry at home in a large, cost-effective portion.
Those craving a greasy fried snack that is extremely crispy on the outside and chewy and savory on the inside.
Those who want to master the skill of creating a professional-level crispy coating with minimal main ingredients.

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Seungwoo Dad's Crispy Chicken Skin Fry

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Ingredients needed 🛒2 servings