Crispy Chicken Skin Bacon BLT

Print Recipe

CRISPY CHICKEN SKIN BACON BLT

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.
Course: Main Course
Author: Chef Kevin Hanney

Equipment

  • Mixing Bowl
  • Two Sheet Pans
  • Parchment Paper

Ingredients

Glaze

  • 3 Tbs. Real Maple Syrup
  • 3 Tbs. Whole Grain Mustard
  • 1 Clove Garlic (Thinly Sliced)
  • 1 tsp. Fresh Lemon Juice

Chicken Skin Bacon

  • 12 Chicken Skins
  • Salt (To Taste)
  • Pepper (To Taste)

Instructions

Prepare Glaze.

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

Prepare Chicken Skin Bacon.

  • Preheat oven to 325. Place chicken skins flat on parchment paper on a 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.
  • Construct sandwich to your liking and enjoy!