Fried Chicken Skins with Smoked Honey
I discovered fried chicken skins with smoked honey down in Las Vegas when I ate a restaurant with my friend Sean. They were a little bit of genius, after all the chicken skin is the best part of fried chicken. Why not just make them by themselves? If you can special order chicken skins from local butcher, try to specify you want thigh or breast skins because they are the easiest to work with. Otherwise next time you make a dish with chicken, just buy the chicken with skin and remove it, freezing the skins in a ziplock bag until you have about a pound of them. Then thaw them in the fridge and fry them up for an incredible appetizer!
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb chicken skins
- 2 cups buttermilk
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 teaspoon hot sauce
- 1/2 teaspoon fresh ground pepper
- 2 cups all purpose flour
- 2/3 cup potato starch
- 1 teaspoon fresh ground pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground sage
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- Oil for deep frying