How do I cook chicken skin (by itself) to be like the dry skin from a rotisserie chicken/turkey?
Other ideas to make chicken skin go to use are welcome. But I like the dry skin.
its' called gribness and can be made in a skillet or microwave
Make a square canvas of skewers, not sure what will happen when it reduces in size.
Bake it, with a bit of oil.
Rub in olive oil + salt + pepper on both sides, put on a baking tray, high heat, just keep checking every 15min or so till its crispy.
If only there was a chicken made of nothing but skin.
>>7840822
And don't skimp on the salt.
When can I get a box of delicious crispy deep fried chicken skins?
Breaded and non breaded versions, maybe even a batter.
Sew chicken skins together to get a rug of ~1 foot by 1 foot.
Cure them with a salt bed.
Tan them.
>>7840780
Butter, your choice of spices and broil for maybe 2-4 minutes.
>>7840892
Nowhere except maybe fairgrounds.
You can buy bulk chicken skins and fry them in a buttermilk batter though.
Why is chicken skin tastier than the actual chicken?
>>7840976
Skin is salty and also fatty, but naturally
>>7840941
Oh, by itself.. How about pan-frying it?
>>7840941
I always put them between two trays in the oven.
