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Chicken skin cracker

This recipe uses tandoori powder, but you can vary it endlessly with different spices. 

Creation by Tim Boury, Boury***, Roeselare, Belgium.

Makes 500g.

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Allergens and dietary requirements

  • Celery
  • Sulphite

Ingredients

200
g
chicken skin
50
g
chicken fillets
400
g
chicken stock
90
g
tapioca flour
2
g
salt
6
g
baking powder
as needed
tandoori spices
as needed
cayenne powder

Scale recipe

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