Breville Presents Fried Chicken Skins - "Mind of a Chef Techniques with Sean Brock"

Ingredients

• 2 lb Chicken Skin (scraped from boneless chicken breasts, pat dried)
• 1 cup All-Purpose Flour (for coating)
• 1 tsp Smoked Paprika (adds smoky depth)
• 0.5 tsp Cayenne Pepper (adjust heat to taste)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 cup Buttermilk (can substitute with milk + 1 tbsp lemon juice)
• 2 tbsp Hot Sauce (your favorite brand)
• 2 tbsp Honey (for drizzle)
• 1 tbsp Fresh Thyme (chopped, for garnish)
• 2 qt Peanut Oil (high smoke point, for deep‑frying)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Chicken Skin

   Remove the skin from boneless chicken breasts, scrape off excess fat, and pat the pieces completely dry with paper towels.

   Time: PT5M

2. Make the Seasoned Flour

   In a mixing bowl combine the flour, smoked paprika, cayenne pepper, onion powder, garlic powder, salt, and black pepper. Whisk until evenly blended.

   Time: PT5M

3. Prepare the Buttermilk Bath

   In a second bowl whisk together the buttermilk and hot sauce until smooth.

   Time: PT2M

4. Bread the Chicken Skins

   Dip each skin piece first into the seasoned flour, shake off excess, then into the buttermilk mixture, and finally back into the flour for a thin, even coating. Place coated pieces on a wire rack to drain briefly.

   Time: PT5M

5. Heat the Oil

   Fill the fryer or pot with peanut oil and heat to 350°F. Use the thermometer to verify temperature before adding any skin.

   Time: PT10M

   Temperature: 350°F

6. Fry the Skins

   Working in small batches, lay the coated skins flat in the hot oil. Fry 3–4 minutes, turning once, until golden brown and crisp. Remove with tongs and let drain on the wire rack.

   Time: PT5M

   Temperature: 350°F

7. Season and Drain

   Sprinkle the freshly fried skins with a pinch of salt while still hot and place on a paper‑towel‑lined baking sheet to absorb excess oil.

   Time: PT2M

8. Finish with Honey‑Hot Sauce Drizzle and Thyme

   In a small bowl whisk together honey and hot sauce. Drizzle the mixture over the fried skins and garnish with chopped fresh thyme.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

10 g

Fat

15 g

Fiber

0 g