Crispy Chicken Skin Bacon BLT

Recipe by Chef Kevin Hanney
Photography by Mieko Horikoshi

A great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm pickled Gherkin relish and caramelized Kula onion aioli.


3 Tbs. real maple syrup
3 Tbs. whole grain mustard
1 clove thin slice garlic
1 tsp. fresh lemon juice
dash salt

Mix all the ingredients well in a bowl. Let stand refrigerated for 1-2 hours

Chicken Skin Bacon

12 chicken skins
salt and pepper to taste

Preheat oven to 325. Place chicken skins flat on parchment paper on sheet pan. Brush both sides lightly with vegetable oil and season with salt and pepper. Place parchment paper on top and then another sheet pan.

Place in oven for approximately 45 minutes. Remove the top sheet pan and parchment paper and baste with glaze. Leave uncovered and bake for another 10-15 minutes more. Remove and cool.