I just fried up the skin from a roasted chicken, and was wondering if there was a better way to do it. I didn't add fat to the pan, since the skin had plenty, nor salt, since it was already salted. It was pretty tasty (better than Doritos, by an order of magnitude, as evidenced by how quickly my kids devoured the bits). I think they were great, but if they could be greater... I'm pretty depressed about all the chicken skins I've thrown away in the past because they were soggy.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)