Fried Chicken Salt
  • 2 reserved skins from two whole chicken breasts
  • 1-tablespoon kosher salt
  • ⅛-teaspoon fresh ground black pepper
  • Oil for frying
  1. Cut the skin into ¼-inch strips.
  2. Heat a ½-inch of oil in a small saucepan to medium heat.
  3. Fry the skin in small batches. The skin will cause the oil to spatter so be cautious.
  4. Remove to a paper towel lined bowl until all the skin is cooked.
  5. Chop or grind the crispy skin along with the salt and pepper until desired texture.
You are now ready to enjoy this delectable salt.
Recipe by Have You Eaten, SF? at