Easiest Way to Prepare Favorite Brad's chicharrones

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, brad's chicharrones. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's chicharrones is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Brad's chicharrones is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have brad's chicharrones using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brad's chicharrones:

1. Get Pork skin
2. Prepare as needed Clean canola or corn oil
3. Make ready to taste Seasoning salt
4. Make ready to taste Chili powder
5. Prepare to taste Lime wedges
6. Make ready Salsa of your choice

Instructions to make Brad's chicharrones:

1. The first step is to remove the skin from the meat. This is a lot harder to do after the time of butcher. You will need an extremely sharp knife to do this effectively.
2. After you remove the skin, try and cut off as much fat as you can without cutting into the skin layer. I did this in large chunks.
3. Next put skin in a large pot. Cover with water, and bring to a simmer. Simmer for about an hour to render off remaining fat. But don't let skin cook to where it falls apart.
4. Drain and let cool. Lay pieces skin side down on a cutting board. Use a spoon or back of a knife to scrape any remaining fat off of skin. This is important. If you don't get the fat off, they will be very chewey. If there are nipples, remove them. Cut into 2"x4" strips.
5. If you have a wire rack, place it on a baking sheet. Arrange pieces skin side up on rack. Put in oven at 170 degrees F. To let dry. This takes hours. This can be done overnight. It is better to over dry them rather than under dry them. They should be golden brown when done.
6. If you don't have a wire rack, put foil on a baking sheet and arrange pieces on that. Then flip over for the last couple hours.
7. Heat clean oil in a pot or deep fryer. Break dry pieces even smaller. 2-3 pieces per 2'4 inch piece. Fry dried pieces a few at a time for 2-3 minutes at 360 degrees. Flip over half way through. Drain on paper towels.
8. Put done chicharrones in a large bowl. Sprinkle with seasoned salt, garlic powder, and chili powder. Toss. Serve with desired salsa. Enjoy.

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