Crispy chicken skin tostadas with avocado & ancho chilli oil

Crispy chicken skin tostadas with avocado & ancho chilli oil

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 tablespoon rapeseed oil
4 skins from chicken thighs
1 teaspoon flaky sea salt
8 tablespoons Avocado mojo
4 teaspoons see method for ingredients

Method

  1. Heat a frying pan over a medium heat and add the rapeseed oil. Put the chicken skin in, fat side down, and sprinkle the salt evenly over. Turn the temperature down and cook slowly for 7 minutes, or until the fat has rendered down and you’re left with crispy chicken skin. Turn the skin over and repeat the process. Once the skin is done, remove and leave to drain on kitchen paper for 1 minute.
  2. Take the skin, which should be flat and crispy, and break each thigh piece in half. Place 2 pieces of skin on each plate and spoon over some avocado mojo. Drizzle over some ancho chilli oil and serve.
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