This oyster shooter goes over the top with chicken cracklings and a chicken salt rim. At Lucy's, they use local Dripping Springs Vodka or El Jimador Tequila.
Recipe from Jerry Reid of Lucy's Fried Chicken in Austin, Texas.
About This Recipe
|Yield:||makes 1 oyster shooter|
|Active time:||15 minutes|
|Total time:||15 minutes|
|Special equipment:||Spice grinder or mortar and pestle, shucking knife|
- For the chicken salt rim and cracklings:
- Chicken skin from 1 chicken, cut into 3-inch pieces
- 3 cups cooking oil
- 2 tablespoons kosher salt
- Pinch cayenne pepper
- Freshly cracked black pepper
- For the oyster shooter:
- Chicken salt rim
- 1/2 ounce chilled vodka or tequila
- 1 fresh oyster, shucked
- 1 barspoon tomato juice
- 1 dash hot sauce, such as Cholula
- 1 lime
- 1 barspoon crushed chicken crackling
- 1 pinch minced chives
To make the chicken salt rim, heat the cooking oil in a small saucepan until it reaches 300°F. Carefully deep fry chicken skin in batches until golden brown and crispy. Drain and cool. Reserve some chicken crackling for garnish.
In a spice grinder or mortar and pestle, grind enough chicken crackling to make 2 tablespoons. Combine with kosher salt, cayenne pepper, and freshly cracked black pepper to taste.
Run a wedge of lime along the rim of a Champagne flute. Press the flute into the chicken salt rim.
To make the oyster shooter, build layers in the flute in this order: vodka or tequila, raw oyster, tomato juice, hot sauce, 1 squeeze of lime juice. Garnish with chicken crackling and chives and serve cold.