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