Chicken Skin Chicharon

What is chicken skin chicharon?

Chicharon is a crunchy snack made from any(usually) skin that is marinated, dried and fried. The most common chicharon is made from pork skin. In the Philippines, there is chicharon made from pork intestines, fish skin and chicken skin. WIth Nida Philippine products, we offer the high quality of chicken skin best for chicharon.

How to cook Nida's Chicken Skin Pang-chicharon

Print Recipe
Course Appetizer, Snack
Cuisine Filipino, spanish


  • 500 grams Nida's Chicken Skin Pang-chicharon
  • Water
  • Salt
  • Oil
  • Cornstarch


  • Boil in water with salt until cooked.
  • Drain dry.
  • Coat in cornstarch then deep fry until golden brown.
  • Drain excess oil and serve with vinegar for dipping.

Tip!  For extra flavor, when boiling it, add pepper and laurel leaves, and garlic. After boiling the excess fats of the chicken skin, drain and let it dry off in the oven at 80°C for 30-40 minutes before coating it with cornstarch (or tapioca flour) to fry. This will make the chicharon extra crunchy! 

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Nida Philippine Products B.V.

Filipino Longganisa, Tocino, Hotdog and other Popular Meat Products

KVK Number: 84593555 | E-mail: | Tel.: +31 (0)78 6186195 | +31 (0)613692264

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