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	Fried Chicken Skins Serves ∞

	Qty	Size	Ingredient
			Chicken Skin
			Salt
			Pepper
	Preheat a dutch oven, cast iron pan or deep fryer to 350º. Remove skin from chicken breasts, thighs and/or legs.  Flavor will vary ever-so-slightly depending on where the skin came from but it all will be GBD. Trim and scrape any and all "globs" of fat from the inside of the skin.  Stretch them out flat and season as desired. Give them about a half hour for the seasoning to soak in and for the skins to dry out a little. Lay them out flat as you can, as you put them into the oil, to minimize curling (unless that's what you want - see Fig. 1). Fry for about 2 minutes per side.  Transfer to a paper towel lined cooling rack.  If you wish to use seasonings that can't be fried, now is the time to add them, while the skins are still hot and coated with oil. Seasonings - Salt and pepper are the minimum basics. - Good quality powders such as garlic, onion, ginger, paprika, cayenne, sugar etc. - Fresh minced garlic can be rubbed over the surface (marinated) but must be wiped off before frying because it will burn. - DO NOT use dried herbs.  They will burn. Fig. 1 This is what you get if you let them "hang" and curl as you place them into the oil. Enjoy!