I happened to stumble across a recent article from Food & Wine this morning about crispy fried chicken skin. Looks like I’m not a lone voice in the woods about this delectable treat, which I wrote about exactly one month before the aforementioned article from Food & Wine.
Food & Wine suggests that chicken skin may be the next bacon. And another article in Toronto Life mentions that David Chang of Momofuku Ko (a restaurant that’s on my dining bucket list) uses crispy chicken skin as a garnish with pasta. Wise chef!
I believe self congratulation is in order for my being, unwittingly, a trend setter.