Spread the chicken skin on a frying pan, and fry over low heat. No need for oil.
Lots of oil will seep out, and the skin will shrink quite a lot. When it starts to brown, flip with completely dry chopsticks.
It's like frying in its own oil.
When it becomes golden brown, transfer to paper towels.
Story Behind this Recipe
I don't really like chicken skin if it's not completely crispy. Whenever I cook chicken dish, I remove the chicken skin, and make chicken skin crackers separately ♪ The skin from chicken thighs are thinner and easier to make♪
If you add liquid to the pan, the oil will splatter. Pat dry the excess water from the skin before frying, and make sure the chopsticks are completely dry when flipping No need to cover with a lid. If you use the lid, the skin won't crisp from the steam, and the water on the lid will drop in the pan, and splatter.