Engineered Chicken Skin

FOOD

Engineered Chicken Skin! Louisiana Fish Fry is terrific stuff.  If you'll remember, my sou vide project led me to discover an old electric fry pan, unused and forgotten after 20 years.  So when I saw those seafood seasonings I tried some on fish. Fried 'em in that skillet.  Absolute amazing taste.  Splatter free; almost no clean-up; controlled oil temperature.   Yesterday, the family requested BBQ chicken for dinner, so while they frolicked in the sun I thawed some Purdue skinless thighs.  The outdoor grill is broken, so I was going to oven bake; brush on the Sweet Baby Rays; then broil to a fine turn.  But wait! We loved the fish because the crust is exquisite; and because of the even heat every piece is the same.  That's when the magic happened. What if I did the skinless thighs the same way?  So I did. And I was right!  This chicken is good.  The crispy finish emulates fried chicken skin crunch, which is maybe the most delicious thing in the universe after bacon.  It was so good that, before I brushed them with sauce, as per plan, I tested one piece in the oven.  The sauce goo'ed up, and the result was nowhere near as good.  I offered it as a dipping sauce, but nobody bothered.  It was oohs-and ahs from the get-go. Afterwards, they hoisted me on shoulders, and paraded me around the yard before tossing me in a blanket.  That's how I'll  remember it.  Best invention ever.  You're welcome.