Deviled Eggs with Fried Chicken Skins - The Local Palate

Ingredients

• 6 hardboiled eggs
• 2 tablespoons mayonnaise (Hereford prefers Duke’s)
• 1 heaping teaspoon dijon mustard
• 2 teaspoons Louisiana-style hot sauce (Hereford prefers Crystal) plus more to garnish
• Juice of ½ lemon
• Kosher salt to taste
• Fried chicken skins (recipe follows)
• Freshly cracked pepper to taste
• Fresh dill sprigs to garnish
• ½ pound chicken skin, or skin from 1 whole fryer chicken
• 1 onion, quartered
• 3 cloves garlic
• 2 bay leaves
• 1¼ cup flour
• 1 cup cornmeal
• ½ cup finely ground panko bread crumbs
• 1 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• Oil for frying
• Kosher salt