Fried Chicken Skins
At Husk in Nashville, Tn. last summer I had as a starter fried chicken skins. with a spicy honey glaze. It was amazing. Back at home I got my butcher shop to save some chicken skins for me and the dish was amazingly simple to replicate.
Cut the skins in to strips about an inch or so wide. Soak them in buttermilk several hours or over night. If you are in a hurry an hour will work. Drain off the buttermilk, Dredge the skin strips in seasoned flour...salt and pepper. Fry until crispy. Combine honey with Franks Hot Sauce to taste. Drizzle over the skins. Then swoon!
Before someone starts in on how unhealthy it is and that the chicken skins are full of fat I would have to say you have never skinned a chicken. The fat is on the meat itself not attached to the skin.
I often take the skins off my chicken and fry 'em up as a snack. I don't bother dredging in flour, just straight into a pan with s&p. The skin releases all of its fat so no additional fat is necessary.
I like to serve it with a sweet spicy and tart fish sauce. (fish sauce + vinegar + chili + honey)
OMG - I think I just died and went to heaven. I LOVE chicken skin. MUST . TRY . THIS .
DH will sometimes pick up a Costco Rotisserie Chicken. He is now threatening to get 2 at a time because I want to eat the total skin off of one of them. Oh, my. I think I am addicted.
LOVE super crispy skin and prefer bone-in/skin-on breasts. Some of the skin will be perfectly brown and crispy and some parts... not so much. I'll pull off skin and put in skillet on LOW with bacon press on top and just let it go till like a chip.
That sounds fabulous!!! I have to try this myself and thanks for the recipe. I probably won't eat it by itself but crumble onto a salad.