Chicken Crisps

Directions

1. 1
   Preheat the oven to 375 and line 2 baking sheets with parchment paper.
2. 2
   In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes.
3. 3
   Using a slotted spoon, transfer the garlic chips to paper towels to drain.
4. 4
   Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi.
5. 5
   Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down.
6. 6
   Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
7. 7
   Transfer the crispy chicken skins to paper towels to drain.
8. 8
   Lightly brush with whole-grain mustard and transfer to a serving bowl.
9. 9
   Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.