I crisped the fried chicken skin for about 15 minutes. It made it a lot easier to chop. It also took some finesse to get it out of the waffle iron whole. There were a lot of casualties.
In order to mass produce (and increase food safety) for PAX I’m planning on making chicken rinds following this tutorial and adding a flour seasoning dusting.
I’ll let you know how it goes. Or try it and tell me what you find.