Almost everyone has had some variation of a fried pork rind or skin. But what about the skins that you discard from a chicken? Use them! Restaurants all over have been serving fried chicken skin, either by itself, or as a topping for entrées. And, it is super simple to make at home. You can fry the skin in oil, in its own fat, or oven-fry it, and like potato chips, you can season it with just about anything. Some restaurants using this technique are Aviary in Portland, Ore., and The Smith in New York City.