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.

Meat & Poultry

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with a pinch of salt. Toast for 8 minutes
minutes until golden and crisp.
While 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.
In 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.
Spread a generous layer of the buttermilk
herb cheese mixture onto each toasted crostini.
Top 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.

From the Tini Crostini Collection