Crispy chicken skins are even better than fried pork rinds. At Yusho in Chicago, chef Matthias Merges bakes them until crackly, then tops them with sweet-and-salty seasonings. The skins are an utterly addictive snack that's especially good with cocktails or beer.
1/2 cup vegetable oil
5 garlic cloves, very thinly sliced
3/4 pound chicken skin in large pieces (from 3 to 4 chickens), excess fat removed
Kosher salt, for seasoning
Togarashi (Japanese seasoning mix), for seasoning
Whole-grain mustard, for brushing
Honey, for drizzling
Finely grated lime zest, for garnish
How to Make It
Preheat the oven to 375° and line 2 baking sheets with parchment paper. In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes. Using a slotted spoon, transfer the garlic chips to paper towels to drain.
Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi. Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down. Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
Transfer the crispy chicken skins to paper towels to drain. Lightly brush with whole-grain mustard and transfer to a serving bowl. Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.
The crispy chicken skins and garlic chips can be kept at room temperature for up to 3 hours. Brush with mustard and drizzle with honey before serving.
A lively, citrusy wheat beer, like Hoegaarden or Paulaner, is fantastic with this crunchy snack—the bubbles are a good match for the saltiness, and the spice notes in the beer go well with the garlic.
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