Crispy Air Fryer Chicken Skin with Roasted Garlic
Air Fryer Chicken Skin Perfection: A Delicious Snack!
During a special summer chicken soup (Baeksuk) preparation, I decided to air fry the chicken skin. The result was astonishingly delicious! The crispy texture of the skin, combined with the sweet, roasted whole garlic, makes this a truly fantastic snack. Perfect for enjoying alongside your main meal or as a standalone treat.
Main Ingredients- 10 pieces of chicken skin (trimmed of excess fat)
- 6 whole cloves of garlic
Seasoning- A pinch of herbed salt
- A pinch of herbed salt
Cooking Instructions
Step 1
After preparing the chicken for a traditional Korean chicken soup (Baeksuk), I meticulously cleaned the chicken skin, removing any excess fat. These prepared pieces of chicken skin were then placed in the air fryer basket. A sprinkle of herbed salt was evenly distributed over the skin. This seasoning enhances the natural flavor of the chicken skin, making it wonderfully savory.
Step 2
The whole garlic cloves were washed and placed alongside the chicken skin in the air fryer. To achieve the perfect crisp, the air fryer was preheated to 180°C (350°F) for about 5 minutes. Then, the chicken skin and garlic were placed inside and cooked for approximately 10-15 minutes. (Tip: Initially, I tried a lower temperature, but it didn’t yield the desired crispiness. Increasing the temperature to 180°C resulted in a beautifully golden and crunchy finish. Flipping the pieces halfway through ensures even cooking.)
Step 3
Once cooked, the chicken skin and garlic were removed from the air fryer. The rendered fat makes the chicken skin incredibly light and crispy on the outside, with a satisfyingly chewy texture on the inside. Although the quantity might seem smaller due to the rendered fat, the intense flavor is well worth it. Enjoy immediately while still warm for the best experience!
