Crispy Chicken Skin Fries
This is naughty and filthy, just the way I like it. Beautiful crispy chicken skin fries 🐓 I promise they will change the way you look at chips and it’s a great way of utilising chicken skin if you’re not a huge fan of it straight from the bird.
In this recipe I used goose fat for my chips, but you can switch this out for oil if needed. I was feeling festive when I made these and wanted to go all out, plus I had some spare goose fat so it just made sense tbh. Also, make sure you let that chicken skin get extra crispy as this will help it disintegrate when you go to crush it up. You want a beautiful, salty, chicken-y powder to coat your chippies in. It’s the seasoning you didn’t know you were missing. Writing this has convinced me to make these this evening so I’m off to go buy a chicken.
If, like me, you love experimenting with the classic chip or simply like eating chips, you NEED to try orange chips. I grew up around these in the West Midlands and want the world to know about how amazing they are. An orange chip is essentially a chip covered in batter infused with a dash of turmeric which gives it that vibrant hue. If you can’t be bothered to batter your own, please take a trip to a black country chippy. DM me for recommendations.
Ingredients
- Skin from a chicken
- 1 large king Edward/russet potato per person
- 2 jars of goose fat (or more depending on how many fries you're making)
- Salt
Method
- Preheat the oven to 170°C Fan/375°F/Gas Mark 5.
- Remove any excess fat from the chicken skin.
- Line a baking tray with parchment paper and place on the chicken skin then heavily season with table salt. Place another sheet of parchment on top and another baking tray on top of that.
- Cook in the oven for 25 minutes then check it and return to the oven if you need to. You're looking for the skin to go all crispy!
- When it’s golden and crispy take it straight off the baking sheet and place onto a kitchen towel so it doesn’t go soggy.
- Now for the fries. Cut your potato into thin chip shapes and wash in cold water.
- Then add the slices potato into a pan with cold water and salt. Get them cooking for around 10/11 minutes then drain carefully and leave to cool.
- In a pan, heat up the goose fat to 170°C and add the fries in batches.
- Once slightly golden, drain on to kitchen towel to collect any excess oil.
- Then turn the heat up to 180°C and re-fry the fries. We're double frying baby.
- Again, drain the cooked fries on paper towel to collect the excess oil.
- Crush your crispy chicken skin and sprinkle all over the fries and enjoy! It's the seasoning you didn't know you needed.