Forget about the days of skinless fish and chicken. The skin packs a ton of flavor and fat — plus chefs never like to waste product — so we saw a lot of crispy animal skin, used as a crunchy garnish or as a chip. Fried up and sprinkled in spices, there's no resisting it. Laura Werlin used fried chicken skin to garnish her macaroni and cheese. Best New Chefs Andy Ticer and Michael Hudman made a battered and fried chicken skin, resting in egg yolk that tasted like gravy. Another Best New Chef, Jason Vincent, served a fillet of Arctic char with a substantial side of fried skin.
Crispy Animal Skin
Photos: Nicole Perry and Anna Monette Roberts
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