Recipes

Fried Chicken Caramel

  • Serves

    makes 2 cups

  • Cook

    1 hour

MATT TAYLOR-GROSS

Schmaltz and storebought caramel sauce combine in this wild ice cream topping from Coolhaus in Brooklyn that somehow works just as well over plain-jane vanilla as it does over fiery, chile-infused dark chocolate.

Ingredients

  • 3 oz. chicken skin (from 3 thigh pieces), chopped
  • 1 tsp. kosher salt
  • 14 tsp. dried sage
  • 2 pinches cayenne pepper
  • 1 cup chicken stock
  • 12 cube chicken bouillon or 1/2 tsp. jarred bouillon concentrate
  • 2 cups store-bought caramel sauce, preferably Hershey’s
  • 12 tsp. freshly ground black pepper

Instructions

Step 1

Heat a 10” cast-iron skillet over medium. Add chicken skin, 1⁄2 tsp. salt, and half each the sage and cayenne; cook, stirring occasionally, until skin is crisp and deep golden, about 10 minutes. Remove skin with a slotted spoon and transfer to a paper towel–lined bowl to drain. Let cool completely and finely chop; set caramel sauce aside.

Step 2

Add remaining sage, the stock, and bouillon to skillet, scraping up any browned bits in pan. Bring to a simmer and cook until liquid is almost completely evaporated, 20–25 minutes. Add caramel sauce to skillet and bring to a simmer; cook until slightly thickened and several shades darker, about 30 minutes. Stir in remaining salt and cayenne, plus the black pepper. Transfer mixture to a bowl and let cool completely. Stir in reserved crispy skin; serve over ice cream immediately or refrigerate in an airtight container for up to one month.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.