By using chicken skin for its texture and powerful flavor in all sorts of dishes, chefs are legitimizing what used to be a guilty pleasure, whether they call it gribenes, yakitori kawa or cracklings.

There is no more-committed evangelist than Sean Brock, executive chef of Husk and McCrady’s in Charleston, S.C. If it can be done in the kitchen, Mr. Brock has done it to chicken skin: He marinates it in buttermilk, then smokes and deep fries for a crunchy appetizer served with hot sauce and honey.

– Sarah DiGregorio, N.Y. Times.

OK, does anyone know where I can get my hands on some chicken skin without actually pulling the skin off chicken (and thus later having to cook and eat pathetically skin-free chicken)? Because smoked, deep-fried chicken skin with hot sauce and honey is practically begging to be a Bold Flavors Snack of the Week.