Triple D Fans Go Bonkers for Farmer & Cow’s Crispy Nashville Chicken Skins

Chef Jasper Singh of Wilmington’s Farmer & the Cow restaurant takes DDD’s Guy Fieri through his Crispy Nashville Chicken Skins recipe

Delaware continues to bask in the national glory of having six local restaurants featured on the Food Network’s Diners, Drive-Ins and Dives, as additional airings of First State-focused episodes catch the eye of new viewers each week.

Guy Fieri’s February visit to Mrs. Robino’s, Maiale Deli and Salumeria, Stoney’s Pub, Pastabilities, Locale BBQ and Farmer & the Cow has by all accounts been a boon for business, as each of these “funky local favorites” have reported a bump in interest from locals and regional customers alike thanks to the Triple D publicity.

The Food Network’s Guy Fieri Tells Us Why Triple D Came to Delaware

But perhaps no eatery has gotten the kind of national attention as Farmer & the Cow, which, thanks to a mouth-watering recipe for their signature Crispy Nashville Chicken Skins, is the subject of a wildly popular video post on Triple D’s Facebook page, garnering over 230,000 views just ten minutes after it was posted before Friday night’s rerun. 

 

The Facebook Triple D fan page reposted the video, generating 571 shares and  738 comments including some – like that of Laura West-Anderson, who said “America has the best food!” and Courtney Daniels, who said “Oh, this place is road-trip distance” – that made clear the show’s imprimatur would deliver more foot traffic from out-of-town foodies.

The video shows Fieri joining Chef Jasper Singh in the Farmer & the Cow kitchen (Fieri joked it should be called the ‘Pig and the Cow’) to whip up a batch of the vegetarian Singh’s signature chicken skins.  Fieri was so taken with the dish (recipe below) that he said they would become a regular on his personal menu, exclaiming, “I want a side of those on any burger I order!”

https://www.facebook.com/FoodNetwork/videos/842798979454791/

Farmer and the Cow Crispy Nashville Chicken Skins

  • Cover a baking pan with olive oil, lay the chicken skins out flat and bake for 25-30 minutes at 350.
  • Nashville dry rub: brown sugar, salt and pepper, chili powder/cayenne, cumin, mustard powder, paprika, coriander, onion powder, garlic powder, Carolina Reaper Powder (*hottest pepper seeds in the world, according to Google!).
  • Homemade ranch: mayonnaise sour cream pepper, salt, turmeric, sage, granulated onion, granulated garlic, parsley, chives, dried dill, fresh dill, a little bit of lemon juice, slowly add buttermilk (won’t serve this until at least 24 hours)

 

The Food Network has the complete recipe for the Nashville Dry Rub here: https://foodtv.com/31hrN30. But it doesn’t include the homemade ranch dipping sauce recipe.

Poke around the Diners, Drive-ins and Dives website, and you can also find a description of each of the restaurants Fieri visited in Wilmington plus the full recipes for Beef Braciole –  the meal Fieri loved at Mrs. Robino’s on Union Street – and traditional Fish and Chips – courtesy of Stoney’s Pub on Concord Pike.  There’s even a video on Luigi Vitrone’s Gorgonzola-Stuffed Arancini made fresh daily at Pastabilities on Lincoln Street.

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