Chicken Skin Popcorn with Rosemary Butter

Intro Collage

This is not the popcorn you have come to know.  It is nothing like the movie theater variety, or the microwave version.  It is not the popcorn you find yourself retrieving from that cute little cart on wheels during happy hour, or at a reception, or at a backyard “event”.  What it is…divinely decadent and  “scandalously salty” {the words of Nigel Slater in his book, Eat}.  A supremely sinful, sophisticated, seductive preparation that elevates popcorn from the ordinary to WOW!  This over~the~top snack grabs your attention {as well as your tastebuds} and makes a stunning impression from the first bite.  Forget Friday night on the couch with a movie, grab a bottle of champagne and a few friends…this popcorn is party worthy!

Monday evenings are hardly the cause for a celebration but a little special surprise at dinner every now and then can certainly ease the transition into a new week.  The organic chickens I roasted for our Sunday dinner this week did not yield any leftovers for our chicken salad planned for Monday evening.  Instead, I picked up 6 bone~in, skin~on chicken thighs and removed the skin for this popcorn. { The skinless thighs were then dry-poached and the cooked meat was picked from the bone and added to our dinner salad. }  A sprinkling of salt and pepper and a turn in the oven resulted in perfectly golden, crispy chicken skin…

Chicken Skin Collage

The remaining ingredients…rosemary, butter & popcorn…on their own would make a lovely snack but the crispy, crumbled chicken skin is what makes this special.


The finished popcorn was enjoyed as a pre~dinner snack {along with a lovely glass of Sonoma County pinot noir for Michael and I}…


Chicken Skin Popcorn with Rosemary Butter
A divinely decadent popcorn snack
  1. 6 organic chicken thighs {bone~in & skin~on}
  2. Grapeseed oil
  3. Coarse sea salt & black pepper
  4. 1 stick {8 tablespoons} butter, divided
  5. 2 tablespoons fresh rosemary needles, finely chopped
  6. 1/2 cup popping corn
  1. Preheat oven to 400F. Lightly spritz a rimmed baking sheet with the oil.
  2. Rinse and thoroughly dry the chicken thighs {water left on the skin will prevent it from crisping properly}. Using your fingers {or a small knife} gently lift the skin away from the meat and completely remove from the thigh. Reserve the skinless thighs for another use.
  3. Place the pieces of chicken skin flat on the baking sheet and season with salt and pepper. Bake for 20-25 minutes or until crisp and golden.
  4. Remove from the oven to a paper towel~lined plate to drain and fully crisp. Using your fingers, gently crumble the chicken skin and set aside.
  5. In a small saucepan over medium~low, melt 5 tablespoons of the butter and add the chopped rosemary, cooking until fragrant {about a minute}. Remove from heat and set aside.
  6. In a large pot with a tight~fitting lid, melt the remaining 3 tablespoons of butter over medium heat and add the popping corn. Cover the pot with the lid and cook the corn until it starts to pop, occasionally shaking the pot, vigorously, in a circular motion to prevent scorching the kernels.
  7. When the corn has finished popping, remove the pot from the heat and pour in the melted rosemary butter and add the crumbled chicken skin, tossing well to coat. Taste and add additional seasoning as desired.
Adapted from Eat, The Little Book of Fast Food, by Nigel Slater
The cooked chicken thigh meat was added to this beautiful dinner salad


Certainly a tasty way to start the week!


K Medium

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