Fried Chicken Skins
chicken skins (breast skins are easiest to work with). Thighs work well, too.
whole organic buttermilk
hot sauce, divided
good local honey
lard, beef tallow, or coconut oil
sprouted flour (your choice)
• Sea salt and pepper to taste
With a butter knife, scrape off excess fat from the skins.
Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
Place fat in a Dutch oven. Heat slowly to 375°.
Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
Serve remaining glaze on the side for dipping.