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Recipes // Salads // Gribenes-Fried Chicken Skin

Gribenes-Fried Chicken Skin

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Recipe Courtesy of Chef Diane DiMeo - Gribenes Fried Chicken Skin  

 

Chicken Skin Ingredients:

  • 1 pound chicken skin, cleaned of hair and feathers. Leave excess fat
  • 3 cups flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 liter oil

Chicken Gravy Ingredients:

  • 1/2 stick of butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 3 cups chicken stock (bouillon)

Cider Vinaigrette Ingredients: 

  • 1 cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons maple syrup
  • 1 cup olive oil

Directions Chicken Skin:

  1. Mix flour, salt, black pepper, paprika and ground garlic together.
  2. Flour chicken skin, and set aside for 30 minutes. Coat chicken skin with flour again.
  3. Heat oil in a pan. When hot, add chicken skin and fry until golden brown. Place done pieces on a plate lined with a paper towel! Eat while hot

Directions Chicken Gravy:

  1. Over low heat, melt the butter.
  2. Whisk in the flour and continue to sauté until the roux is cooked through, but not brown.
  3. Slowly whisk in chicken stock, and add the pepper. Add salt to taste.

Directions Cider Vinaigrette:

  1. Mix all ingredients together EXCEPT the olive oil.
  2. Slowly whisk in the oil to emulsify, and add salt to taste.
  3. You can use a blender to emulsify the oil as well. 
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