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Meat & PoultryIntermediate20 min
Crispy Chicken Skin & Buttermilk-Herb Crostini
This crostini is a sophisticated take on the classic comfort food, offering a delightful contrast of textures and flavors. The crispy, seasoned chicken skin provides a savory crunch, perfectly balanced by the creamy, tangy buttermilk-herb spread. It's an unexpectedly elegant appetizer that pays homage to the spirit of National Fried Chicken Day.
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Ingredients
- •baguette, sliced into 1/2-inch thick pieces
- •tablespoons olive oil
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper
- •oz chicken skin, rendered and crisped (from about 2 chicken thighs)
- •oz cream cheese, softened
- •tablespoons buttermilk
- •tablespoon fresh chives, finely chopped
- •teaspoon fresh thyme leaves
- •Salt and freshly ground black pepper to taste
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with a pinch of salt. Toast for 8 minutes
- 2minutes until golden and crisp.
- 3While the bread toasts, prepare the crispy chicken skin. If not already crisped, bake the chicken skin between two baking sheets until very crisp, then chop into small, crunchy pieces.
- 4In a small bowl, combine the softened cream cheese, buttermilk, chives, thyme, smoked paprika, and cayenne pepper. Mix until smooth and creamy. Season with salt and pepper.
- 5Spread a generous layer of the buttermilk
- 6herb cheese mixture onto each toasted crostini.
- 7Top each crostini with a scattering of the crispy, seasoned chicken skin pieces and serve immediately.
Chef's Tip & Pairing
For the crispiest chicken skin, render it slowly over low heat or bake it pressed between two parchment-lined baking sheets. Pair this savory appetizer with a crisp, high-acid white wine like a New Zealand Sauvignon Blanc to cut through the richness.
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