Name: Crispy Nashville Chicken Skins
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Vegetable or canola oil, for oiling paper and skins; 1/2 to 3/4 pound chicken skins (from 3 to 4 chickens; skins from the breast are easiest to work with); 3 tablespoons cayenne pepper; 2 tablespoons packed brown sugar; 1 tablespoon sea salt; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon chili powder; 1 teaspoon onion powder; 1 teaspoon ground black pepper; 3/4 teaspoon ground mustard; 3/4 teaspoon lemon pepper; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; Dash of Carolina Reaper chile powder (use in small amounts, it is HOT); 9 cups vegetable or canola oil

The Chicken Skins as Served at Farmer and The Cow in Wilmington, Delaware, as seen on Diners, Drive-Ins and Dives, Season 30.

Directions

Special equipment:

a deep-frying thermometer

For the skins: Preheat oven to 350 degrees F.
Line a large baking sheet with parchment paper and coat paper with oil.
Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping.
Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool.
For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside.
Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F.
Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch.