Crunchy and flavorful chicken skin chicharon made with chicken skin, seasoned with fish sauce, coated with flour then deep fried until golden brown. A lovely entrée, appetizer or snack any time of the day.

In the Philippines, chicken skin chicharon are a popular guilty-pleasure snack. They are high in fat and cholesterol but so tasty that you can’t stop once you get a bite into this crunchy delight. Consuming it won’t be a problem as long as you eat them in moderation and is medically fit for this type of food.

Chicharon have long been a part of Filipino culture. You can find this snack almost everywhere, be it in sari-sari stores, convenience stores, restaurants, and supermarkets. It is even being sold by balut vendors on the street or at the bus terminals. They are crunchy, salty and delicious!

Chicharon manok is usually eaten as appetizer, snack, pulutan or main course. The ideal accompaniments are steamed white rice and vinegar dipping sauce.