I like precooking chicken quarters, but when I reheat it the skin tends to be limp. I decided to try pulling off the skin and frying it in a dry cast iron pan until it crisped up. It tastes amazing – I ended up eating the crisped skin from 6 chicken quarters for dinner. Given my tendency to eat a bit too much protein, I also like the fact that it has twice as much fat as protein. (I’ll use the chicken meat in chicken casseroles or chicken salad so the sauces will provide the protein.)

Now to concoct a dorito seasoning for chicken skin.