Chicken Skin Candy ... get it now, all the kids are doing it!
- ipsedixit Oct 8, 2010 10:45 AM
Ever eat fried chicken and wonder, "why can't I just have the crispy skins?"
Better yet, ever eat chicken 'n waffles and wonder the same thing? "Why can't I just have the skins with the syrup?"
Well, I'm here for you.
I took a handful of uncooked chicken skins (literally a handful), soaked them in a marinade of equal parts chocolate syrup, soy sauce and Chinese hoisin sauce for about an 1 hour refrigerated, then took them out and laid them flat on a baking sheet. Popped them into a preheated 350 F oven, baked until nice and browned and crisp, and voila Chicken Skin Candy!
Results? Oh ... my ... god.
It was like munching on the result of an Alton Brown's science experiment that fused the DNA from some bacon candy with the genetic material from Chicharrones.
It's sweet, yet nice and bitter salty, with a good tang from the Hoisin sauce. Plus, you know what? It's sort of healthy for you b/c it's baked!
The possibilities are endless I'd imagine. If I can just get my hands on enough bulk chicken skins (which is rather difficult where I live), I can use Chicken Skin Candy -- aside from munching on them like potato chips -- as croutons, crumbled into corn bread batter and even in my french toast batter ....
Love it! Just can't figure out which I am more in awe of: Your creative ability or your ability to rationalize. "Healthy?" Your fingers to God's ears! LOL! '-)
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Mmmmmmm.....please let me know if you come up with a variation which includes sausage, Tabasco and maple syrup--my personal favorite combo along those lines!
I've done this minus the marinade. If you can believe it, I think it was Ilan on Top Chef who I first saw that cooked a chicken skin 'chip' as a garnish. The candy thing sounds really good. This is why I always buy bone-in, skin on chicken thighs. So far, the skins have mostly gone into the stockpot, no longer.
re: John E.
i think it was actually Hung in the season after that. He was making a healthy fried chicken and decided that if he scraped off the fat and just baked the skin up it would be crispy and you'd have the "good" part of fried chicken and not the bad unhealthy part. I don't think Ilan would have thought if that unless it was served at his Spanish restaurant.