The Smith's Chicken-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."
- 1 Pound chicken skin
- 4 Cups buttermilk
- 1 Tablespoon kosher salt
- 1 Teaspoon cracked pepper
- 3 bay leaves
- Flour, for dredging
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.