The Smith's Chicken-Fried Chicken Skins

The Smith's Chicken-Fried Chicken Skins
Staff Writer
Fried chicken skins
Diana Emiko

Fried chicken skins

Executive chef Brian Ellis of New York City's The Smith says of this insanely decadent recipe, "Every Wednesday, we serve fried chicken as our blue plate special and It's really popular. Everyone raves about the crispy skin, so we decided to add it in snack form to our daily menu as a little teaser for our fried chicken."

4
Servings
1127
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound chicken skin
  • 4 Cups buttermilk
  • 1 Tablespoon kosher salt
  • 1 Teaspoon cracked pepper
  • 3 bay leaves
  • Flour, for dredging

Directions

Scrap excess fat off of the chicken skins. Marinate in the refrigerator for 24 hours in buttermilk, salt, pepper, and bay leaves. Remove from fridge after 24 hours, and dredge in flour. Deep-fry at 350 degrees, then season with salt.

Nutritional Facts

Total Fat
45g
64%
Sugar
23g
26%
Saturated Fat
11g
46%
Cholesterol
169mg
56%
Carbohydrate, by difference
131g
100%
Protein
49g
100%
Vitamin A, RAE
5µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
397mg
40%
Choline, total
22mg
5%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
251µg
63%
Iron, Fe
7mg
39%
Magnesium, Mg
79mg
25%
Manganese, Mn
1mg
56%
Niacin
17mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1428mg
100%
Riboflavin
1mg
91%
Selenium, Se
51µg
93%
Sodium, Na
3397mg
100%
Thiamin
1mg
91%
Water
83g
3%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.