Swine & Sea — Crispy Chicken Skins with Hot Honey, Creme Fraiche and a Bump of Caviar — French Creole Recipe

Crispy Chicken Skins with Hot Honey, Creme Fraiche and a Bump of Caviar

There’s an old French recipe that takes potato chips and serves them with Creme Fraiche and Caviar. This spin takes that elegance and adds so much more but not too much. The Crispy Chicken Skins become the perfect vessel to serve this along with the balance of Hot Honey and Creme Fraiche. The Caviar bump just adds that much more.

Recipe

Crispy Chicken Skins

  • 8

    chicken thighs , bone-in, skin on
  • Kosher salt
  • freshly ground black pepper
Assembly
Crispy Chicken Skins
    Step 1

  • Using a paring knife start at the edge of each chicken skin to remove the skin form each chicken thigh. Save the meat for another recipe.

    • Step 2

  • Place the chicken skins on a parchment paper lined sheet pan, don't allow the skins to overlap.

    • Step 3

  • Season each chicken skin with Kosher salt and the fresh ground black pepper.

    • Step 4

  • Place the skins in the refrigerator for at least 8 hours to allow them remove an extra moisture.

    • Step 5

  • Remove the chicken skins from the refrigerator and allow them to sit for 1 hour. In the meantime, preheat the oven to 400°.

    • Step 6

  • Place the skins in the oven and allow them to bake until golden brown, approximately 30 - 45 minutes. Checking on the early side to make sure they do not burn. Remove from the oven and allow to cool on a wire cooling rack.

Assumbly
    Step 1

  • Allow the creme fraiche and hot honey to warm room temperature for at least 1 hour.

    • Step 2

  • Once the chicken skins has cooled, place them on a serving platter. Drizzle the Hot Honey and creme fraiche over the crispy chicken skins. Place a small bump of caviar on each chicken skin.