Chicken Chicharrones SippersYield: 4-6 servings
- 2 24 oz. containers of Garden Fresh Gourmet® Chicken Noodle with Kale Soup
- ¼ cup loosely packed baby kale leaves + more for garnish
- Skin from 1 6-pack of chicken thighs or 2 4-packs of chicken thighs
- 4 dashes of hot sauce
- 5-6 cups vegetable or canola oil
- Sea salt to taste
Place the Garden Fresh Gourmet® Noodle Soup with Kale in a medium to large sauce pan and heat on medium-high until it comes to a low boil, about 10-12 minutes. Stir in the kale. Using kitchen shears or a sharp knife, cut each chicken skin into 2-3 even pieces. Place them in a resealable plastic bag. Add in the buttermilk and hot sauce. Seal the bag and shake well to completely coat the skins. Place in the refrigerator for 20-30 minutes to marinate. Transfer the chicken skins to 2-3 layers of paper towel (discard the bag and marinade). Lay 2-3 more sheets of paper towel on top and press down to dry the skins very well. Remove the top layer of paper towel, place the skins with the remaining paper towel on a large plate, and put back in the refrigerator – uncovered – to air dry 2 hours to overnight. When ready to fry, add the oil to a heavy, deep-sided pot or skillet. Heat on high a few minutes until sizzling (test by dropping a tiny piece of skin in the oil – if it puffs, it's ready to fry). Carefully drop the skins into the hot oil using a slotted spoon or spider. Fry until puffy and crisp, about 60-90 seconds. Quickly remove with the spoon or spider and drain on paper towels. Sprinkle with sea salt. In small, sippable cups, ladle in the soup. Garnish with 1-2 kale leaves. Top with 2-3 chicken skins. Let your guests fight over the rest. Serve.