Dry and season the chicken skin

• Pat the chicken skin completely dry with paper towels so it crisps instead of steaming.
• Trim away any thick bits of fat and cut the skin into flat, even pieces.
• Season generously with salt and black pepper on both sides.

Crisp the skin

• Lay the skin flat on a baking tray lined with parchment, fat side down, and press it flat.
• Brush lightly with olive oil and cover with a second sheet of parchment plus a weight so it stays flat.
• Bake at 200°C until deeply golden and crackling crisp, then drain on paper towels.

Build the sandwich

• Toast the split rolls until lightly golden.
• Spread mayonnaise on both cut sides.
• Layer lettuce, sliced pickles and the crispy chicken skin, then close the sandwich.

Serve

• Cut in half and eat straight away while the skin is still crunchy.