Description
When it comes to comfort food, few sandwiches can rival the classic BLT. But what if you could elevate this simple sandwich to a gourmet level? Enter the Crispy Chicken Skin “BLT” — a decadent twist that replaces bacon with the crispy chicken skin. This recipe transforms the traditional BLT and includes a homemade mayonnaise that’s rich, creamy, and infused with the flavours of chicken fat.
Ingredients
Units
- 200g chicken skin
- 1 large red tomato
- 4–5 leaves of butter lettuce
- 1 tsp (5ml) red wine vinegar
- Small bunch (5g) chives (optional)
- A pinch of MSG (optional)
- Salt and pepper
Chicken Mayonnaise
- 1 egg
- 2 thin slices garlic from 1 garlic clove
- Up to 1 cup (200ml) canola oil
- 1 1/2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- Pinch MSG
Instructions
- Prep two similarly sized baking sheets. Cut two sheets of baking paper to fit the trays.
- Line one of the trays with paper. Place chicken skin on the tray, season with salt and pepper, cover with another piece of baking paper, and place the second tray on top to flatten.
Cook: - In the air fryer: Air fry at 190°C (375°F) for 20 minutes or until golden and crisp. In the last 5 minutes, remove the top tray and paper to allow further browning.
- In the oven: Bake at 200°C (390°F) for 20 minutes or until golden and crisp. In the last 5 minutes, remove the top tray and paper to allow further browning.
- Slice the tomato and place on a plate. Drizzle with red wine vinegar, sprinkle with salt, pepper, and a pinch of MSG (optional).
- Gather ingredients for the mayo. Wash lettuce and finely dice chives.
- Once the chicken skin is cooked, remove it from the baking paper and drain the drippings. The drippings should measure about 40ml. If they are under this, top them up with a little more neutral oil.
- Combine chicken fat, egg, Dijon mustard, red wine vinegar, salt, pepper, and MSG in a blender jug and blend well.
- Slowly drizzle in canola oil while the motor runs until it is emulsified and smooth. Adjust seasoning to taste.
- Slice two pieces of bread. Slather mayo on both sides and toast until golden brown.
- To assemble the sandwich, spread mayo on the bottom slice, add lettuce, tomato, and crispy chicken skin, and top with another slice spread with mayo.
- Cut the sandwich in half and enjoy your crispy chicken skin BLT.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Sandwiches
- Method: Air fryer or oven
Nutrition
- Serving Size: One sandwich
- Calories: 730kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 60g
- Saturated Fat: 15g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 215mg