Much like their pork counterparts, the chicharrón, these insanely delicious chicken skin bites are not only full of flavor but pack a serious punch. Crunchy, savory and intensely hot, they’re sure to please a crowd.

YIELD 4 servings
PREP TIME 24 hours
15 minutes

10 pieces chicken thigh skins, halved
2 teaspoons Trinidad Scorpion powder, divided
2 teaspoons Garlic powder, divided
2 teaspoons Shichimi Togarashi, divided (a  Japanese seasoning found at Asian markets  or on Amazon)
2 teaspoons salt, divided
2 tablespoons vegetable oil
1 Lime, zested

1. Add the chicken skins to a pot of boiling water over high and cook for 6–8 minutes, until just cooked.
2. Meanwhile, combine the spices and salt in bowl. Set aside.
3. Remove the chicken skins from the water, drain on paper towels and place on a plate. Generously sprinkle on half the spice mixture on both sides, reserving the rest for later. Chill uncovered for 24 hours.
4. Preheat the oil in a deep-sided skillet to 350°F.
5. Cook the skins in the oil for about 2 minutes, flipping once. The skins will puff slightly and crisp up. Remove from the oil and drain on paper towels.
6. Season with the remaining spice mixture and garnish with lime zest. Serve immediately.

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