Line a large baking sheet with parchment paper and coat paper with oil.
Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping.
Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool.
For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside.
Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F.
Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Farmer and The Cow, Wilmington, DE