Chicken necks marinated in spices and kalamansi, then fried until they render their own fat and turned it into oil; in Cebuano, it’s call “Pinakupsan”. This chicken neck recipe does not include any batter or breading, yet this is a crispy and less oily chicken neck recipe. —Mr. Hugh's Kitchen
Marinate the chicken necks. After washing the chicken necks, and making sure that all impurities have been washed away, pat them dry using a paper towel. In a bowl, put the chicken necks, and add the salt, ground black pepper, crushed garlic, kalamansi or lemon juice with the peels, and chilis or cayenne powder, if you want it spicy. Mix them using your hands, or a spatula. Let it sit for 10 minutes. Observe proper raw meat handling for food safety.
Cook the marinated chicken necks. Heat up the pan under medium low heat. If you have a non-stick frying pan, it’s better if you use that. It should only take about 5 minutes for the pan to heat up nicely, then you can add the chicken necks one by one. Turn the chicken neck every minute or two, until all sides are golden brown. Let it cook until oil comes out of the chicken necks. You can remove some of the oil from the pan from time to time. The chicken necks will continue to shed out the fat. Maintain a low fire to prevent it from burning, but hot enough to continue the cooking process.
Serve! Once you reach the level of crispiness you prefer, you can shake off the excess oil, and put it on a serving plate. You will notice that the chicken neck has shrinked in size, and has shed about 90% of its fat content. This will make it more enjoyable and guilt-free. Serve it with your favorite vinegar dip, or Mang Tomas!