Deviled Eggs with Fried Chicken Skins

Name: Deviled Eggs with Fried Chicken Skins
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

thelocalpalate.com

recipe yields Makes 8 to 12 deviled eggs - 6 hardboiled eggs - 2 tablespoons mayonnaise (Hereford prefers Duke’s) - 1 heaping teaspoon dijon mustard - 2

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Piping bag
Deep-fry thermometer
Skillet
Pot
Stove
Cutting board
Chef's knife
Kitchen shears
Spoon
Mixing bowl
Zip-top bag
Parchment paper
Cooling rack
Paper towel
Serving platter

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