Ingredients

  • Serves 4 people
  • 500 g chicken skin 

    15 g rock salt 

    5 to 6 pcs calamansi 

    120 g flour 

    60 g cornstarch 

    10 g iodized salt 

    5 g ground black pepper 

    5 g garlic powder 

    5 g chili powder

    500ml oil for deep frying

Proben (Deep Fried Chicken Skin)
Recipe Courtesy of
Asian Food Network

Proben (Deep Fried Chicken Skin)

{{totalReview}}
Proben is one of the most popular street snacks you can get in the Philippines. Proben, also known as proven, is short for proventriculus, offal that is found near a chicken’s gizzard. Traditionally, the Proben is dredged in flour and seasoned before being deep-fried. In this recipe, chicken skin is used instead but the cooking process remains the same. Proben can be eaten with rice or paired with your favorite alcoholic beverage, making this the perfect food to have during drinking sessions.
  • Easy
  • 10 min
  • 10 min
  • 10 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 10 min
  • 10 min
  • 10 min

Instructions

  1. Marinate the chicken skin

    • In a mixing bowl, soak and marinate the chicken skin in calamansi juice for 5 minutes and set it aside.
    Marinate the chicken skin


  2. Make the seasoning flour

    • In another large mixing bowl, combine flour, cornstarch, iodized salt, pepper, garlic powder and chili and mix well.
    • Dredge and coat chicken skin with the seasoned flour and set it aside.
    Make the seasoning flour


  3. Fry the chicken skin

    • In a frying pan, fill it with enough cooking oil (or 500 ml) over high heat.
    • Gently place the chicken skin into the oil and fry for 8 to 10 minutes. 
    • Drain excess oil on paper towels.
    Fry the chicken skin


Plate and Serve!

Pair it with your favorite dipping sauce and serve immediately.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 500 g chicken skin 

      15 g rock salt 

      5 to 6 pcs calamansi 

      120 g flour 

      60 g cornstarch 

      10 g iodized salt 

      5 g ground black pepper 

      5 g garlic powder 

      5 g chili powder

      500ml oil for deep frying

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy