this post was submitted on 09 Jul 2023
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Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it's become a staple for me whenever I get the craving.

Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.

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[–] RustedSwitch 2 points 1 year ago (7 children)

Can you share the process for making the fried skin?

[–] heirloomvegtattoo 6 points 1 year ago* (last edited 1 year ago) (5 children)

Of course! We tried it two ways, but the most effective was this

-Dry your chicken skins

-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I'd only leave them 15-20 minutes if you're doing it at the house)

-Toss them in a flour dredge

-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.

Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).

[–] kimchi_boy 2 points 1 year ago (1 children)

How to keep them from curling up into a tube?

[–] heirloomvegtattoo 2 points 1 year ago

It was a crap shoot but I used the old two fry baskets together trick. Keeps them reasonably flat. You'll still have a couple that get through... for home anything metal that you can hold something down with?

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