Fry that chicken skin

[tpcdelisle]

I’ve been reading a bunch of the older chicken posts and haven’t come across anyone frying the chicken skin that doesn’t get crisp in the smoker.  My wife and I have transitioned over to a mostly Keto lifestyle. Most of the time when fixing chicken recipes that don’t use the skin, I pull the skin off, season with some kind of bbq rub, and cook it in a skillet just like frying bacon.  I never realized how good chicken skin could taste when it is super crispy. What I haven’t tried is pulling the skin off of my smoked chicken and then frying it. Has anyone tried this instead of trying to crisp the skin while on the chicken using a hot grill or in the oven? If so, let me know how you season it.

 

[old sarge]

Cannot help on smoked chicken but to make crispy chicken skin when we bone and skin the rascal for other low fat dishes, we just pop it in the toaster oven.  No added oil. A little salt and pepper. Delicious (but not low fat!)

 

[tpcdelisle]

Yes David. It’s not low fat, but on Keto, it’s just fine. We don’t have to use any oil, just a dry skillet. There’s plenty of fat in that skin. Now, I’m hungry.

 

[lcdearman]

I recently smoked some chicken thighs, and attempted to crisp the skin on the grill after the smoke. I ended up crisping the skin like a potato chip. It was brittle and pretty much fell off the thighs, and turned out to be VERY good all by itself.

My grandmother used to skin her chicken before frying it, but she would boil the skin, let the water cool, and then add the chicken fat that solidified in with her frying grease. It added that extra bit of flavor that none of the family could match.