ATLANTA - Good Day Atlanta Viewer Information for Thursday, January 4, 2018.
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"Taste of the Championship!" Gunshow's Executive Chef stops by Good Day Atlanta with a preview of what to expect at Monday's big game, including his Crispy Buffalo Chicken Skins.
RECIPE: Crispy Buffalo Chicken Skins
- 2 whole chickens
- 2TB cayenne
- 1TB sweet paprika
- 1TB garlic powder
- 1TB onion powder
- 1 tsp Kosher salt
- 1 TB powdered sugar
- 2 TB red wine vinegar powder
Directions: Using a boning knife, remove the skin from the whole chickens by beginning along the back of the bird. Make a long slit, just cutting into the skin along the length of the back (from head to tail). Using your fingers, pull the skin along one side of the back, around to the front of the bird. Pull the legs out of their skin (like taking off a sock), and continue to remove skin along the front breast of the chicken, keeping as much in one piece as possible. Use a knife for any stubborn bits. The skin should come off in one big piece when done correctly. Use the skinless birds to make soup, stew, or fabricate into cuts for grilling and other uses.
Lay the skin as flat as possible onto a nonstick silicone baking sheet (sil-pat). Scrape excess fat from the skin and discard. Place an identical silicone baking sheet on top of the skin and place onto a sheet pan. Place a cast iron pan on the top sil-pat, helping to make sure the skins stay flat. Bake at 300 degrees rotating every 10 mins, until skins are golden brown (about 20-30 mins). Pat grease off with a folded paper towel. Allow skins to cool before handling. Remove skins from tray and season with buffalo spice blend. Break into chip-sized pieces and enjoy!