this post was submitted on 09 Jul 2023
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Of course! We tried it two ways, but the most effective was this
-Dry your chicken skins
-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I'd only leave them 15-20 minutes if you're doing it at the house)
-Toss them in a flour dredge
-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.
Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).
Thank you!
Did you ever try blanching the skin before frying it? Here's an article for getting crispy skin on chicken cooked sous vide, which isn’t exactly the same, but I wonder if the technique could apply here.
I'm going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?
I feel like it should work? I'll try it next time and get back with results. I'm wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.
Thanks for giving me something to play with!
I should be thanking you for the interesting concept! Looking forward to your results!
How to keep them from curling up into a tube?
It was a crap shoot but I used the old two fry baskets together trick. Keeps them reasonably flat. You'll still have a couple that get through... for home anything metal that you can hold something down with?