Crispy Chicken Skin

Multiple chefs in this episode used crispy chicken skin as a garnish. Marcus praised the crunch on both Ben's fried chicken and his standalone skin crisp. To achieve perfectly crispy chicken skin at home, remove it from the thigh in one piece, scrape away any excess fat from the underside, then lay it flat between two baking trays (the weight keeps it from curling) and bake at 180C/350F until golden and shatteringly crisp. Season immediately with salt. Alternatively, fry skin pieces in a dry pan over medium heat, pressing them flat, until rendered and golden. The leftover fat is liquid gold for cooking potatoes or enriching sauces.