We have no plans to be anywhere near Hilton Head Island, alas. But if we could get there, we’d head to Lucky Rooster Kitchen And Bar for their Blanco Burger (photo #1).

Fried chicken skins were on the bar-snack menu when a customer thought he spotted chicken skins atop a burger.

He was mistaken, but the chef thought it sounded delicious.

Behold, the Blanco Burger, two 4-ounce beef patties on a brioche bun, with:

 
The skins provide yummy flavor—even better than pork rinds.

[1] Crunchy chicken skins on a burger? What a great idea, from Lucky Rooster Kitchen And Bar on Hilton Head Island, South Carolina.

Just what we were looking for to celebrate National Burger Month (May).

Thanks to Flavor & The Menu for the tip.
 
 
HOW TO MAKE CRISPY CHICKEN SKINS

Here’s a recipe for simple chicken skins, and here’s a highly-seasoned chicken skin recipe to turn large pieces of chicken skins into a cracker-size snack.

Another tip: When you remove the chicken skins before cooking, keep them frozen in a heavy-duty freezer bag until you have enough to fry.

You don’t need a burger to enjoy them. Like pork rinds, there delicious as is.