😋 Foodie Friday: Flock Chicken Chips

Ingredients

• 1 pound Chicken Skin (raw, trimmed of excess fat, cut into bite‑size pieces)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 1 teaspoon Cayenne Pepper (adds the signature Nashville heat)
• 1 teaspoon Smoked Paprika (provides smoky depth)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (optional, for extra bite)

Instructions

1. Trim and Cut Chicken Skin

   Using kitchen shears, remove any remaining fat from the chicken skin and cut it into bite‑size pieces (about 1‑2 inches).

   Time: PT5M

2. Dry the Skin Thoroughly

   Pat the skin pieces dry with several layers of paper towels until no moisture is visible.

   Time: PT5M

3. Season the Skin

   Place the dried skin in a mixing bowl, add salt, cayenne, smoked paprika, garlic powder, and black pepper. Toss until evenly coated.

   Time: PT3M

4. Heat the Oil

   Pour 2 cups of vegetable oil into a heavy‑bottom pot and heat over medium‑high until it reaches 350°F (175°C). Use a thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

5. Fry the Chicken Skin

   Working in small batches, gently lower the seasoned skin pieces into the hot oil. Fry for 3–4 minutes, or until they puff up, turn golden‑brown, and become crisp.

   Time: PT8M

   Temperature: 350°F

6. Drain and Cool

   Using the slotted spoon, transfer the fried skins to a cooling rack set over a sheet of paper towels. Let them cool for 5 minutes; they will crisp further as they cool.

   Time: PT5M

7. Bag the Crisps

   Once completely cool, place the crisps in a zip‑top bag, squeeze out excess air, and seal. Store as directed.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

13 g

Carbohydrates

0 g

Fat

10 g

Fiber

0 g