This is pretty messed up, but bear with me.
I bought a 5 piece at KFC, and peeled off much of the fatty skin like I usually do, when it occurred to me to repurpose that stuff. I looked up chicken skin cracklings, and it turns out that yes, of course that's a thing.
My method was in the oven on aluminum foil, skin and the random gobs of breading and fat, just blasted it till it seemed done. Skin side down for about 10 minutes full power. Came out uniformly golden and puffy crispy. Diced that up and off we go:
1 block cream cheese, softened
1 cup sour cream
Cracklin's of 5 KFC chicken pieces
1 tablespoon copycat Montreal Steak seasoning
1 teaspoon additional celery salt
2 rib of finely diced celery
1 teaspoon MSG
4 diced green onions
black pepper to taste
Not going to lie, it's a little weird, but weird good. It does need to rest in the fridge for an hour for flavors to settle.
Retasting: Something I can't figure out, something's off. Not bad, just....wait! That's DILL I taste! I accidentally used prepared Montreal Steak seasoning instead of my prepared KFC seasoning, they look similar in the jar. HOWEVER, I think it's brought something new to the party. Really the dill and ground coriander seed are the only things additional. KFC spice has more celery seed, and I already offset that when I added extra.
So that's that, I'm changing the recipe until I have a chance to try again someday.
Really delicious and savory and I'm delighted with it. It's fun to get a bit of the crispy skin and it explodes with salty chickeney goodness.
Post-sitting-in-the-fridge review:
YES! The KFC notes came back to the top after chilling properly. This is a real player in cream cheese ball land. It's frankly kind of amazing. It's going into my keeper pile of cheese ball recipes for sure. And what a conversation starter: "Mmm, this is great, what is it? Uhhh, you probably won't believe this, but..."
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