CHICKEN SKIN 40 LBS

Crisp, golden perfection starts here. Our Chicken Skin is sold in a 40 lb bulk case (4 x 10 lb bags) and is 100% natural, raw, and frozen for freshness. Sourced from premium poultry, each bag contains clean, high-fat, high-collagen chicken skin — ideal for deep frying, rendering chicken fat (schmaltz), or use in broths and pet food production.

Perfect for restaurants, food manufacturers, or creative home chefs, this product delivers unbeatable value and versatility. When fried, it transforms into crispy, savory chicken “chicharrón” or cracklings with rich flavor and satisfying crunch.

Product Highlights:

• 40 lb bulk case (4 x 10 lb frozen bags) for convenience and portion control.

• Raw, unseasoned chicken skin – ready for custom recipes or processing.

• Ideal for deep frying, roasting, rendering fat, or broth-making.

• High in natural collagen and flavor, with excellent yield.

• Cost-efficient bulk poultry product for restaurants, snack producers, and food innovators.

Cooking Inspiration: Crispy Deep-Fried Chicken Skin (“Chicken Chicharrón”)

Ingredients:

• 1 lb raw chicken skin

• Salt (to taste)

• Garlic powder, paprika, or black pepper (optional)

• Oil for frying

Instructions:

1. Prep the Skin:
   Thaw under refrigeration. Pat dry thoroughly with paper towels — moisture prevents crisping.

2. Render Out Fat (Optional but Recommended):
   Place skins in a dry pan over medium heat for 5–8 minutes to slowly render excess fat. Drain and pat dry again.

3. Heat the Oil:
   Heat oil in a deep fryer or heavy pot to 350°F (175°C).

4. Fry in Batches:
   Fry chicken skins for 4–6 minutes or until deep golden brown and crispy. Avoid overcrowding.

5. Drain & Season:
   Remove and place on paper towels. Immediately season with salt or your preferred spice blend.

6. Serve Hot:
   Enjoy as a crispy bar snack, taco topping, or side dish.

Pro Tip: For ultra-light crisping, dust lightly with cornstarch before frying.

Perfect For:

• Restaurants and ghost kitchens creating gourmet chicken cracklings.

• Snack food manufacturers producing fried or dehydrated chicken products.

• Soup kitchens or pet food processors utilizing rendered fat and protein-rich skin.

• Culinary R&D kitchens experimenting with texture and savory fats.

Storage & Handling:
Keep frozen at 0°F (-18°C) or below. Thaw under refrigeration before cooking. Cook thoroughly before consumption.