Tuesday, June 11, 2013

Crispy "Chicken Fried" Chicken Skins with Homemade "Wrecked Junction" Hot Sauce

Crispy "Chicken Fried" Chicken Skins with Homemade "Wrecked Junction" Hot Sauce
We all love fried chicken... and if you don't well you're either A. lying to yourself or B. un-American. That might be a little drastic, but us Southerners live + die by our fried chicken recipes. It's practically a religion. Any who, I'm gonna be the first one that will put this out there, the main reason why fried chicken is so coveted is because of the crispy, juicy, evil, bootyliciously yummy chicken skins. There aren't make things that are more satisfying the fried chicken skin; it'd certainly be at the top of my list. So, why not skip over the whole boring meat situation and skip right to the goodies... CRISPY "CHICKEN FRIED" CHICKEN SKINS. This really is the best thang since fried chicken or potato chips or sliced bread (pick + choose from the list that applies to your childhood). These are the perfect little Southern appetizer without all the hassle of frying bone-in chicken for a couple hours. All you need is a bunch of skin-on chicken breasts, so that you can peel off the skins to marinate. The leftover meat from the skins was used for other recipes throughout the week... no need to waste here, people! The skins are soaked in buttermilk & hot sauce (just like most fried chicken recipes) and coated in my favorite "nibblet" dredging flour. Then, they are plopped into hot peanut oil and fried to golden brown perfection and sprinkled with just the smallest bit of salt and fresh cracked pepper. We served ours with our new favorite "wrecked junction" hot sauce, but a drizzle of fancy infused honey or sorghum molasses would be excellent for a sweet twist!! This is my heaven people... chicken skins, perfectly fried, and crispy with lots of "nibblets". Enjoy until you're heart gives out, literally!! Enjoy :)

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)
1C Buttermilk
¼C-½C Hot Sauce 

For the Crispy Breading:
2C Self Rising Flour (AP Flour can be substituted)
½C Cornstarch
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
Crispy Breading
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!


  1. Oh you are a doll! I wanted something original and different to make for my hubby for father's day and this will do it, thank you so much for sharing. Miss B

  2. So todays menu was breakfast casserole, fresh fruit and the infamous "cronut" . Then chicken fried chicken skins with the wrecked junction hot sauce and honey along with fajitas and grapefruit palomas. So many creations, and each so delish! Thank you for all your hard work, and for sharing. Miss B

    1. UM. YUM. that is all I have to say about that :)


    2. Oh. My. Gosh. I love this recipe!!! I am a chicken skin whore (excuse my french). I buy chicken thighs and cut off the extra chicken skin and cook it until it's nice a crispy. This sounds soo good. I just don't know if I can make it.. I may save this as a last meal option. :)