This probably sounds like a very strange dish, but I promise it’s delicious! Growing up, I always found it bizarre how much my mom enjoyed eating the skin off of roast or rotisserie chicken. I had a limited palate for chicken and only liked the white meat. As I grew up I discovered the joys of the flavor (and price) of dark meat and finally, realized just how delicious the skin truly is! Only one thing could possibly make the crispy, herby skin of an oven-roasted chicken more delicious. That’s right. Making it more crispy with just a bit more butter in a frying pan. I had a rotisserie chicken in my fridge the other day and woke up craving the skins fried in butter for breakfast, even though it’s not something I’d ever had before. Must be my southern roots coming through, y’all (but I promise I don’t use as much butter and oil as Paula Deen). As I was frying up the chicken, I thought it needed something to round it out. I grabbed a few slices of chewy “tordu” baguette I had picked up at Honoré bakery in Ballard the day before, sliced it into cubes and tossed it in the frying pain along with roughly chopped garlic. I let it get crispy on the outside then topped the whole thing with an egg. And voila! Breakfast, lunch or dinner. You could also top it with fresh baby arugula or sautéed kale.
1 Tbs. unsalted butter
2 tsp. olive oil
1 cup cooked chicken skins (from roasted or rotisserie chicken)
3 large cloves chopped garlic
1 cup large cubes of chewy, sourdough bread
salt and pepper
1/2 tsp. oregano
1/4 tsp. red chili flakes
1/2 tsp. rosemary
2 large eggs
Melt butter and olive oil over medium high heat. Add chicken skins and garlic and sauté, stirring frequently, for five minutes. Add bread, oregano, red chili flakes, rosemary and salt and pepper to taste. Continue to fry over medium high until bread is crispy–about 5-7 more minutes. Divide among two plates.
Fry or poach or soft boil eggs and serve on top of chicken skin “hash”.