Clean skins well and dry. 

Combine coconut milk and vinegar in a small bowl. In a separate bowl, combine potato and tapioca starches, espelette, and salt.

Dip skins into coconut milk mixture, then dredge into the starch mixture, then back into coconut milk, and back into starch mixture (a double coat works best). 

Heat oil in a deep pot over medium heat until thermometer reaches 350°F. Fry breaded chicken skin for 3 to 5 minutes or until crisp and golden brown. Drain on a paper towel lined plate. 

Top with Truffle Parsnip Puree and serve with Creamy Chestnut Veloute.

*Espelette is a French red chili powder. If you can’t find it, substitute unsmoked hot paprika, ground cayenne or Aleppo pepper.