The Best Superbowl Party Snack Is Sean Brock's Fried Chicken Skins. Period.


Are we all in agreement that the best part of eating fried chicken is peeling the crispy skin off and eating that first? Good. So it was only a matter of time before a genius like Chef Sean Brock took that glutenous act one step further and created a whole dish out of it. Not only is it insanely delicious, but you'll feel like a great human being for using a part of the chicken that often gets discarded. So head over to your local butcher and ask for some chicken skins. They'll probably give them to you for free!



Serves 4-6


Skins from 1 whole chicken or 20 split chicken breasts or thighs 1 cup all purpose flour 1 teaspoon kosher salt 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 cup buttermilk 1 tablespoon hot sauce, plus more for serving 4 cups peanut or canola oil 2 teaspoons honey 1 teaspoon thyme leaves


With the sharp edge of a knife, scrape excess fat off of the chicken skins and cut them into bite-sized pieces; set aside.

Whisk together the flour, salt, garlic powder, onion powder, paprika, and cayenne pepper in a medium bowl. Whisk together the buttermilk and hot sauce in a separate medium bowl. Dredge the chicken skins in flour, shaking off any excess. Transfer to the bowl with buttermilk mixture and coat. Lift from bowl, allowing excess to drip off, transfer back into the flour mixture, and coat thoroughly. Make sure the skins are not crumpled together.

Heat the oil in a deep fryer or a large heavy pot with a deep-fry thermometer until the thermometer registers 350°F. Working in 2 batches, fry the chicken skins until golden brown and crisp, about 3 minutes. Transfer to a paper-towel-lined plate or bowl to drain excess oil.

To serve, drizzle with honey and hot sauce and sprinkle with thyme leaves.

NOTE: Save your chicken skins from other recipes and use them here.