Easy Chicharrones Recipe (Crispy, Baked Then Fried)

Easy Homemade Chicharrones Recipe (Baked then Fried)

5 from 2 ratings

Easy Chicharrones Recipe (Crispy, Baked Then Fried)

My go-to method for homemade chicharrones - bake them low and slow to dry out the skin, then a quick fry makes them extra crispy. Season with lime and your favorite spices while still hot.

Prep Time10

Cook Time1 30

Course: Appetizer, Snack

Cuisine: American, Mexican

Keyword: chicharrones recipe, easy chicharrones, gluten-free, keto

Servings:

Calories: 491kcal

Author: Mike Hultquist

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.

Notes

Air fryer method: After baking, air fry at 400°F for 5-8 minutes, flipping halfway, until blistered and crispy. Work in batches.

Nutrition