Recipe courtesy of Chrysta Poulos.
Directions for: Fried Chicken Skin Doughnuts with Maple Glaze
Ingredients
Doughnuts1 lb(s) bread flour, sifted
4 oz unsalted butter, room temperature/soft
1 oz kosher salt
4 oz sugar
oz active dry yeast
1 lb(s) + 2 oz whole milk
4 eggs, extra large
Maple Glaze1 lb(s) box confectioners' sugar, sifted
4 Tbsp maple syrup
4 Tbsp milk
2 pinches kosher salt
tsp vanilla extract
Fried Chicken Skins & Assemblychicken skins from 4-6 breasts
1 - 2 cups buttermilk
2 cups all-purpose flour
1 tsp kosher salt
2 tsp freshly cracked black pepper
Directions
Doughnuts1. Warm milk in saucepan. It should be about 105F, 41C; you want it warm, not hot so as not to kill the yeast.
2. Attach the bowl with the dough hook attachment to your stand mixer. Pour in the warm milk, then sprinkle in your yeast and sugar. Stir around with your hand and then let sit for 5-10 minutes to allow the yeast to bloom. It should be bubbly and foamy.
3. Add your eggs to the bowl, followed by the flour, butter, and lastly the salt. Turn your mixer on the lowest setting to mix the ingredients together and so you dont end up wearing them! Once the dough starts to come together, turn your mixer to medium speed and let mix for about 8 minutes.
4. Grease a large stainless steel bowl or other container with non-stick spray. Dump your dough into the bowl and spray again. Cover with plastic wrap and let sit in a warm place until the dough has doubled in size.
5. Once the dough has doubled, dump the dough out onto a heavily floured table then dust the top of your dough with flour, too. Using a rolling pin, roll out the dough to about thick. If you dont have a rolling pin, use your hands to gently press the dough out, or use your non-stick spray can or even a wine bottle.
6. Cut out your doughnuts with round cutters that have been dipped in flour to prevent sticking. Line a cookie sheet with parchment paper or paper towels and cover with more flour - this will keep the doughnuts from sticking when you try to pick them up after they have proofed. Let doughnuts rise in a warm spot until ALMOST doubled.
7. Meanwhile, heat some vegetable oil or canola oil to 325F in a deep fryer or a large pot fitted with a candy thermometer. Once the doughnuts have proofed, gently pick up off the cookie sheet and place in the fryer. Fry a couple at at time, depending on the size of your fryer. Dont overcrowd your fryer.
8. Once the doughnuts are golden, about 1-2 minutes, use a chopstick or fork to flip them over and cook for an additional 1-2 minutes until golden brown.
9. Note: This dough can be made ahead and refrigerated overnight! Place the dough in the sprayed container in the refrigerator (it will still proof some). The following day, take your chilled dough; it can be rolled out and the doughnuts cut while it is still cold. Proceed with recipe as normal.
10. Note: I do not recommend re-rolling the scraps. They can, however, be worked back together, wrapped in plastic and chilled overnight to allow the gluten to relax again, and re-rolled the following day.
Maple Glaze1. Sift sugar into a bowl. Whisk in remaining ingredients until a smooth glaze forms. If glaze seems to thick, add a little more maple syrup or milk. If it is too thin, add a little more sugar until desired consistency is achieved. You want it to be a little thick - the heat from the doughnut will melt it a little when you dip it in.
Fried Chicken Skins & Assembly1. Get as much fat as you can off of the skins. Soak them overnight in the buttermilk.
2. Set your fryer to 350F. Meanwhile, combine the flour with the salt and pepper in a bowl or brown paper bag (for easy clean up). Put the chicken skins in the bag and shake. Shake off excess flour and drop the skins in the fryer for 3-5 minutes, until golden brown and crispy. Drain on paper towels and sprinkle with a little more kosher salt.
3. Note: If you dont want to fry your own chicken skins, buy some fried chicken from your grocery deli counter and peel off the skin. Use the meat to make some chicken salad or chicken enchiladas for dinnerthen have the doughnuts for dessert!
4. To assemble, grab a doughnut and dip one side into the maple glaze. Place a few pieces of the chicken skin on top.
See more: Chicken, Dessert, Eggs/Dairy, Fry, Snack
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