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chicken cooking oil kosher salt cayenne pepper freshly cracked black pepper chicken salt vodka fresh oyster tomato juice hot sauce lime chicken crackling chives
Viewed: 64 - Published at: 5 years agoIngredients
- Chicken skin from 1 chicken, cut into 3-inch pieces
- 3 cups cooking oil
- 2 tablespoons kosher salt
- Pinch cayenne pepper
- Freshly cracked black pepper
- Chicken salt rim
- 1/2 ounce chilled vodka or tequila
- 1 fresh oyster, shucked
- 1 barspoon tomato juice
- 1 dash hot sauce, such as Cholula
- 1 lime
- 1 barspoon crushed chicken crackling
- 1 pinch minced chives
Method
- To make the chicken salt rim, heat the cooking oil in a small saucepan until it reaches 300°F. Carefully deep fry chicken skin in batches until golden brown and crispy. Drain and cool. Reserve some chicken crackling for garnish.
- In a spice grinder or mortar and pestle, grind enough chicken crackling to make 2 tablespoons. Combine with kosher salt, cayenne pepper, and freshly cracked black pepper to taste.
- Run a wedge of lime along the rim of a Champagne flute. Press the flute into the chicken salt rim.
- To make the oyster shooter, build layers in the flute in this order: vodka or tequila, raw oyster, tomato juice, hot sauce, 1 squeeze of lime juice. Garnish with chicken crackling and chives and serve cold.
