Chicken Crisps

1. 1

   Preheat the oven to 375 and line 2 baking sheets with parchment paper.

2. 2

   In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes.

3. 3

   Using a slotted spoon, transfer the garlic chips to paper towels to drain.

4. 4

   Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi.

5. 5

   Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down.

6. 6

   Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.

7. 7

   Transfer the crispy chicken skins to paper towels to drain.

8. 8

   Lightly brush with whole-grain mustard and transfer to a serving bowl.

9. 9

   Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.