Well, I made a filling of cream cheese, crab meat, and a touch of sugar, like what you would put into crab rangoons. I wrapper the chicken skin around the filling, which I found challenging as chicken skin is tough to shove a toothpick through. But I got it done, then popped the little hors duvres into the oven at 425' F. I had lightly salted the skins first. I found that the skins didn't crisp up like they did in the frying pan, and the salt, though light, was still way salty, as all of it stuck to and stayed on the skin.
DW had a great suggestion; fry the skins in a pan until properly browned and crisp, lightly salt, and use them like chips. The filling can be used as a dip.
I still want to try to fill some skins, maybe with some bread dressing, and deep fry. This could still work.
Oh, and I like the filling ideas everyone has suggested. I could use some help with this, someone else maybe trying to make them, and sharing their results.
Seeeeeya; Chief Longwind of the North
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