Chicken Skin Tacos! Made with crispy fried chicken skin tossed with a cilantro habanero salsa.
Yes, we are evil.
These chicken skin tacos are nasty. And the fact that we’re telling you about it, and that you might get some crazy idea of making it too, means we’re definitely up to no good.
We even made them twice. First with leftover chicken from a recipe, then again with store-bought chicken just for the skins for it is not surprising that our grocer does not sell pure chicken skins.
How did these tacos come about? leftovers and trifles. Hank and I were refining a recipe for Colombian Chicken Soup (a great recipe, btw) and we had leftover chicken skins and leftover habanero sauce.
Hank can’t resist frying leftover fat (pork fat, turkey skin, chicken skin, even pie batter) for nibbling. (He’s meaner than me.) It was lunchtime and the soup needed at least an hour to cook. So the ingredients went into some tortillas, and a revelation was born.
Chicken skin is the best part of fried chicken
Some of you reading this will think, “Oh, mmm, chicken skin, my favorite part of fried chicken” and can easily imagine how incredibly good crispy fried chicken skin in a taco could be. (You are my people!)
For those of you in the second camp, before we lose you forever, I ask you, do you like bacon? Because when you do, think of fried chicken skin as “chicken bacon.” They’re just delicious deep-fried, greasy, salty bits.
Warning. Something this good can’t possibly be good for you to eat every day. So not. It’s a treat. Enjoy!
Crispy chicken skin tacos with habanero salsa
ingredients
- chicken skin:
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Skin from 1 whole chicken or 5 chicken breasts or drumstick/thigh*
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Salt
- Habanero Salsa:
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1-2 habanero chilies, seeds removed and chopped
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4 spring onions, white and light green parts only
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1/4 cup chopped cilantro
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2 Roma or other plum tomatoes, seeded and chopped
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3 tbsp lemon juice
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1/4 small iceberg lettuce, thinly sliced, sprinkled with apple cider vinegar and salt
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1 avocado, pitted, peeled and chopped
- Garnish and tortillas:
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More chopped cilantro and spring onions for garnish
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4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free)
- *Peeling the skin off the chicken can be a bit slippery, especially chicken thighs. Start with your fingers, then grab the skin with a paper towel and pull.
special equipment
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food processor
method
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Fry the chicken skin over medium heat:
Place the chicken skins, fat-side down, in a nonstick skillet set over medium-low heat. Crisp the shells slowly and drain the fat. Press down with a wooden spoon if air pockets form. Boil them for 5-8 minutes before turning them over.
Once you’ve turned the chicken skins over, salt them.
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Prepare Habanero Salsa:
While the skins are cooking, place the habaneros, scallions, cilantro, tomatoes, and lemon juice in a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl.
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Cut fried chicken skin into strips:
When the chicken skins are browned and crispy, place them on a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips.
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Heat tortillas:
Pour out all but a thin hint of chicken fat from the pan (don’t throw it down a drain or you could clog your drain). Heat the tortillas in the skillet over medium-high heat, turning occasionally, until air bubbles form and the tortillas soften.
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Assemble the tacos:
Top the heated tortillas with the lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or scallions. fold and eat.
Links:
Oven Roasted Chicken Skin from The Delicious Life
Crispy chicken skin from Leite’s Culinaria
