These chicharrones are easy to make at home - I leave just a bit of fat on the pork skin, bake until crispy, with a final quick fry for extra crispiness.
Easy Chicharrones Recipe (Baked Then Fried)
Looking for a simple chicharrones recipe? This is how I make crispy skin chicarrones at home for parties or snacks - they always turn out crispy and flavorful, just how we want them.
What You'll Love About This Recipe
- These chicharrones are easy to make at home. I bake them first, then fry them in oil just a few minutes for extra crispy crunch. You can also make them ahead this way for parties!
- I leave just a little bit of fat on the pork skin for big flavor.
- You can use any of your favorite spices with the fried pork skins so you can make them as spicy as you want them.
What Are Chicharrones?
Chicharrones are crispy fried pork skins popular served as a snack or part of a meal. Chicharron in English means "pork skin".
You'll find many variations of fried pork skins around the world, some with just the skin, some with a bit of fat, and some using whole pork belly.
They are similar to fried pork rinds or pork crackling in the United States. I've been making this version for years as it is quite easy and always turns out nice and crispy.
Let's talk about how to make chicharrones, shall we?
Chicharrones Ingredients
The full ingredients list with measurements and more detailed recipe steps are listed in the printable recipe card at the bottom of the post.
- Pork Skin. Chicharrones de puerco. I get mine from the butcher. You can make chicharrones with pork belly (meat on) or just the skin (no fat), but I like to leave a little bit of fat on mine for extra flavor and ease of preparation. They always turn out GREAT this way.
- Sea Salt. To taste.
- Frying Oil. Use your favorite,, like vegetable oil, canola oil, avocado oil, or other.
- For Serving. Salt, fresh lime juice, other seasonings as desired.
How to Make Chicharrones - the Recipe Method
My chicharrones recipe is broken down into 4 steps:
Step 1: Prep the Pork Skins. Trim any excess fat from the pork skin, but leave a bit of it on for flavor. Cut the pork skin into 1-inch strips, hit them with salt.
Step 2: Bake the Pork Skins. Bake for 1-2 hours. You want the pork skins to dry out and become crispy, golden brown. Your baking time can vary depending on the thickness of the pork skin.
Step 3: Fry the Pork Skins. Fry the pork skin in batches for 2-3 minutes to get them extra crispy. Drain on paper towels.
Step 4: Season and Serve. Season with salt, lime, and optional seasonings while still warm. Consider chili powder, cayenne pepper, or a Cajun seasoning blend for that signature Chili Pepper Madness heat
Boom! Done! Your fried chicharrones are ready to serve. You are good to go! I want to hear how you spiced them up!
Recipe Tips & Notes
- For an even spicier version, add a pinch of ghost pepper powder to your seasoning mix.
- This recipe works with any of your favorite seasonings, like Cajun seasoning, Creole, chili powder, Taco seasoning, you name it.
- Kitchen scissors work great for cutting pork skin.
Storage & Leftovers
Store your chicharrones up to 5 days in the refrigerator in a sealed container. You can reheat them in the oven a few minutes to enjoy again, or use your air fryer.
They can be frozen, but freezing them can affect their crispiness.
That's it, my friends. I hope you enjoy my easy chicharrones recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Party Dishes
- Crispy Carnitas - Carnitas are also great for a party with tender pork shoulder crisped in a pan then served as tacos.
- Fried Chicken Wings - My recipe makes the crispiest chicken wings, just the way I love them. These are so good!
- Classic Nachos - You can't have a party without nachos! You'll love this classic version.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Chicharrones Recipe (Baked Then Fried)
Ingredients
- 1 pound pork skin with some fat left on
- 1 teaspoon sea salt or to taste
- Frying oil vegetable oil, canola oil, avocado oil, or other
- For Serving: Salt fresh lime juice, other seasonings as desired
Instructions
- Preheat your oven to 300°F (149°C).
- Trim excess fat from the pork skin, but leave a bit of it on for flavor.
- Cut the pork skin into 1-inch strips. Set them into a baking sheet lined with parchment paper in a single layer, skin sides up. Season lightly with salt.
- Bake the pork skins for 1-2 hours, or until the skins dry and turn crispy, golden brown. Baking time can vary depending on the thickness of the pork skin. Remove from heat.
- Heat 1.5 inches fry oil in a large pan or pot to 350°F (177°C). A thermometer helps with this. Do not boil.
- Fry the pork skin in batches for 2-3 minutes to get them extra crispy. The skins might puff up a bit.
- Remove carefully and dry on a paper towel lined plate.
- Season with salt, lime, and optional seasonings while still warm. Consider chili powder, cayenne pepper, or a Cajun seasoning blend for that signature Chili Pepper Madness heat
Nutrition Information
Jim H. says
Where do you find pork skins in grocery?
Mike Hultquist says
Jim, I get mine either from the butcher, when I order a skin-on pork shoulder, or from my Asian market. You might call your butcher to ask them about it and if they can acquire it.
Brad Rogers says
Definitely trying this method. thanks
Mike Hultquist says
Enjoy, Brad! Nice and crispy.