How to make
Wash and strain the chicken skins from the water. Season them evenly with salt, black pepper, cumin and leave them to absorb the flavors for at least 20-30 minutes.
In a wide bowl, mix the flour, a little salt, garlic powder, finely grated parsley, savory herb and marjoram. Mix the spices evenly with the flour. If you like a spicier taste, add coarsely ground chili pepper (optional).
Cut the skins into strips and sprinkle them with the flour with spices. Roll each skin into a roll, transfer into a baking tray lined with greased baking paper and sprinkle once more with the flour.
Bake in a very high heated oven (about 480°F (250°C), in the middle and fan on), until they aquire a golden brown color.
For the sauce, beat the yogurt with salt, pressed garlic clove, dill, olive oil and finely chopped fresh sage leaves. Leave the topping in the refrigerator to chill before serving.
Serve the crispy chicken skins on serving plates along with cups of the yogurt sauce. An ideal appetizer for mastic, beer, wine and brandy.
Enjoy and cheers!
The Crispy Baked Chicken Skins are ready.
