|Crispy "Chicken Fried" Chicken Skins with Homemade "Wrecked Junction" Hot Sauce|
|perfect nibblet achievement.|
|don't forget to dip!!|
Marinating the Chicken Skins:
12-15 Chicken Skins (cut off of chicken breasts since they tend to be thinner & flatter)
¼C-½C Hot Sauce
For the Crispy Breading:
2C Self Rising Flour (AP Flour can be substituted)
½t Ground Thyme, Garlic Powder, & Cayenne
Salt & Pepper, To Tasted
¼C Buttermilk (to be used in the last step)
For the Chicken Fried Chicken Skins:
Marinated Chicken Skins
Peanut Oil, For Frying
Homemade “Wrecked Junction” Hot Sauce, For Dipping
Honey, For Drizzling (optional)
Salt & Pepper, To Taste
1. Marinating the Chicken Skins: Using a sharp knife or your hands peel of the skins from the meat (keeping the chicken to be roasted or used in a different recipe altogether). Use the backside of the knife or a dull butter knife to scrape off any excess pieces or clumps of fat. If you would like the skins in a bite size shape, cut them in half. In a mixing bowl, whisk together the buttermilk and hot sauce. Place the chicken skins into the buttermilk marinade, making sure they are completely covered. Marinate the skins for at least 12 hours or overnight.
2. Prepping: Once it has marinated, remove it from the refrigerator, drain & dry off the buttermilk brine. Meanwhile, heat the peanut oil in a deep fryer or skillet to 375 degrees.
3. Breading the Chicken Skins: In a brown paper bag, combine the flour, cornstarch, thyme, garlic powder, cayenne, salt, and pepper. Shake the dried chicken skins in the flour mixture and get rid of the excess flour from the chicken, and then place them into the same buttermilk marinade you used previously. Dip the chicken into the wet batter and let the excess batter drip off. Right before you are ready to fry, drizzle in some of the excess buttermilk into your breading flour mixture. Using a whisk or a fork, stir it around and mash up the larger pieces of flour chunks to form chicken “nibblets” or extra crispy pieces of batter. Finally dredge the skins in the remaining “nibblet” flour and coat them well. Gently shake off anything excess, but don’t waist no “nibblets”, ya hear!
4. Frying the Skins: Place the coated chicken skins into the preheated oil and fry until crispy and golden brown, anywhere from 2-5 minutes, depending on the size of the skins. Remove from the crispy skins from the oil and let them drain on a paper towel-lined plate. Immediately salt and pepper to taste. Repeat with the remaining chicken skins.
5. Serving the Crispy “Chicken Fried” Chicken Skins: Place the crispy chicken skins onto a serving plate with homemade “wrecked junction” hot sauce for dipping!