Chicken Skin Nachos {recipe}

Fried Chicken Skin Nachos

Daisy got two whole chickens, minus the skin.

I know. What a cruel chimama for not letting her baby have the best part…

(In case you couldn’t figure it out, I have a “thing” for chicken skin.)

I wanted to combine two of my ATFFs (“all-time favorite food” for the layperson), chicken skin and nachos, to make Chicken Skin Nachos. I also wanted to be combine-y clever and call them Chicken Skinachos, kind of like the Jumbaco.

But I didn’t.

My intention was to use fried Chicken Skin as the chips, but the skin, as deeply, darkly fried as you get them, will still never be strong enough to stand up to the pull of obscene amounts of melted cheese and the weight of other toppings. If there is only one genetically modified food I would endorse, it is an extremely emotionally stable chicken with quadruple thickness skin.


And made up of only thighs.

Oven Fried Chicken Skin

Recipe for straight up oven-fried chicken skin here.
Oven Fried Chicken Skin, Cooling

Homemade Tortilla Chips

If you’re going to go to the trouble of frying chicken skin, might as well make the chips, too. (But if you, like I, are utterly terrified by deep-frying, use store bought tortilla chips. My personal favorite is Have’a.)
Tortilla Chips, homemade

Oven Fried Chicken Skin, on Nachos

Fried Chicken Skin nachos, closeup

Fried Chicken Skin Nachos

Fried Chicken Skin nachos, on plate

Fried Chicken Skin Nachos

This recipe needs no introduction.

serves one to many


5 or 6 flour or corn tortillas (your choice)
canola oil for frying
oven fried chicken skin from 2 whole chickens
2 handfuls jack cheese, shredded
chopped tomatoes
sliced jalapenos
optional: black beans, chopped avocado (or guacamole), sliced scallions, chopped cilantro


Heat about 2″ oil in a pan with high sides on medium high heat to 350°F. It will take about 10 minutes.

Stack tortillas and cut like a pie into sixths (or fourths if the tortillas are small).

Take any broken crumb from the tortillas (or just use a small piece of a triangle) and drop into oil to test. If it starts to bubble, the oil is ready. If not, wait a few minutes.

Carefully drop enough chips into the oil to be a single layer. After 30 seconds, flip them over int he oil and let fry for another 30 seconds, or until lightly golden brown. Using a slotted spoon or a spider remove the fried chips from the oil and place on a plate lined with paper towels. (I actually just used chopsticks to pick them out one by one). Allow the fried chips to drain and cool. Repeat until all the chips are fried.

Squeeze juice from half a lime onto the chips, toss to coat, and sprinkle with salt.

Carefully break oven fried chicken skin into pieces about the same size as the tortillas chips.

Place tortilla chips on a large oven-proof plate or tray. Place chicken skin on top. Add shredded cheese. Put the plate/tray under the broiler in your oven for about 5 minutes, or until the cheese melts.

Sprinkle with tomatoes, jalapenos and other optional nacho-y toppings.

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