Bahamian Style Pan-Fried Chicken Skins with Scotch Bonnet Drizzle
Yes, keto as served. About 2g net carbs per serving, lower than 9 in 10 Bahamian dishes.
What it is
Crispy pan-fried chicken skins, seasoned and rendered to a golden-brown crunch, then finished with a vibrant and zesty Scotch bonnet and lime drizzle. A savory, high-fat snack or side.
Key ingredients
Chicken skins, neutral cooking oil (if needed for rendering), salt, black pepper, fresh Scotch bonnet pepper (finely minced), fresh lime juice, olive oil.
Optional tweaks
Ensure no flour or breading is used on the chicken skins. Confirm the drizzle is purely lime/Scotch bonnet/oil, without any added sugar.
Watch out for
Some restaurant chefs might be tempted to add a sweetener to the Scotch bonnet drizzle for a 'balanced' flavor.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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