Rescue plan for your leftover chicken skin
The very best part of chicken is, of course, the skin. At least, on day one. Leftovers for the next day are never quite as delicious as they were before. Limp and, in the worst case, chewy. How do you jazz up the leftovers so you can enjoy wonderfully crispy chicken skin for another day?
Simple and absolutely delicious. Nothing but praise for a roasted chicken from the oven. The only point of doubt: what to do with the leftover chicken and the floppy chicken skin clinging around it. Putting it in the oven a second time doesn’t work miracles. And frying it in the pan doesn’t help either. It won’t be half as good as it was.
Rescue plan
The rescue plan: remove the skin from the chicken meat. If it’s easier to cut the chicken into pieces first, by all means do so. Heat olive oil in a pan over medium heat. Seriously, don’t turn the stove up too high, or the skin will be black before it gets crispy. Then fry the chicken skin in the hot oil. It’s allowed to sizzle a little. Anything that sizzles gets crispy! The moisture that makes the skin so limp evaporates, and the remaining fat renders out of the skin.
Crispy crust
After five minutes, you’ll already be well on your way to that crispy crust. Then let the skin drain on a plate lined with some paper towel. It gets even crispier as it cools slightly. Please don’t throw away the fat left in the pan. It’s perfect for frying the remaining chicken meat.
5 tips for crispy chicken skin
Good luck with the leftovers
If you had quite a lot left over, simply eat the chicken skin with the drumstick it was attached to. Whatever you add it to, it will make it more delicious: in rice, a summery meal salad, or pasta. Or stir-fry some vegetables and noodles in the leftover fat in the pan. Guaranteed success!
