Right! I am frying, so I left on most of the skin. I don't mind skin-on in soups since I will remove the skin upon deboning and adding other ingredients. I do think skin imparts a lot of flavor.
Yeah, I have been known to make chicken chiccerone with that excess skin in my toaster oven and use it as a topping (or a snack like you did).Sometimes I do, it depends on what I’m doing with the chicken.
As to the health reasons…I fry/bake it and eat it as a snack. I think that’s good for my mental health, at least.
Have you ever had any fried chicken at all?
I´ve never found an attractive way to serve them, plus there´s only a bit of meat on them.
Only a bit of meat? What kind of scrawny chickens have you been eating?I rarely use chicken thighs, because (a) neither I nor my wife like the flavour and (b) I find them aesthetically ugly.
Good point. I was thinking some people might find fried chicken a guilty pleasure that is a little less guilty with less skin.
My main reason for trimming and flappy skin off is to just keep it from being too greasy if I’m simmering or braising it, or just to make it easier to maneuver around a whole chicken if I’m roasting it.
I've found some chicken thighs that had a lot of skin and not trimming it meant a lot of breading, so even though the thigh was meaty, I didn't want the breading ratio to be so heavy. Also easier to fit more pieces in my cast iron skillet.
