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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Needs some Italian sausage 😜
I don’t agree, but somehow, I really agree
I mean anything beginning with I really but sausage is always good. 😀
Fried chicken skins? Do you make the chicken just to use the skins? How are you using the de-skinned fried chickens?
Buy a whole chicken, when you’re breaking it down remove and save the skins. Little oil in a pan, add your raw skins and cook until crispy. Then you also have a bunch of raw chicken and a carcass to use for whatever you want and stock.
Also, fun tip, the fat that comes off the chicken skins is schmaltz, and is really delicious. I like to put a bit into my ramen.
Distributors package the skins separately. It’s basically boxing up all the skins from the boneless skinless chicken breast you buy in the store. I got it for something ridiculous like $0.49/# and use it so it doesn’t go to waste.
But the skin is the best part?
How much do you have to buy to get that price? Or is getting a pound ok from your distributor?
The cases I have on hand are usually 10#.
NOW if you have a local butcher chances are they’re still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd’s are any markup is only going to be about 10%, you’ll still get a good price.
End of summer’s a good time to push since you’ll have football season kicking off, it’s good for them to sell as a game night snack.
If it were me, I’d buy packs of chicken thighs or legs, take the skins off, then use the meat for soup to serve with the sandwiches.
Buy bone in, skin on chicken thighs. Remove the skin, set aside. Remove the bones, set aside. Portion your new boneless, skinless chicken thighs and throw them in the freezer (I recommend a vacuum sealer). Throw the bones in a reusable silicon freezer bag. Bread and fry your chicken skins.
Use the chicken thighs for whatever you might want boneless, skinless, chicken for. It’s got uses beyond counting.
For the bones, you’re going to make stock. I keep a silicon bag of vegetable scraps in my freezer. Crack the bones so the marrow can get out, throw them in a boiling pot with all manner of vegetable scraps (onion tops/roots, carrot ends and skins, celery tops and roots, the), some herbs, and some salt. Strain this through a fine mesh to prevent any accidental broken chicken bones, and you’ve got a great stock.
With bread crumbs, egg and then fry it for example, or simply chicken a la plancha.
So you remove the skins from the fried chicken for the “CLT” sandwich, then you bread the de-skinned chicken and fry it again? Lol
I would never have thought to do that, thanks for this. It looks delicious, I could really go for some Chicken, Lettuce including Tomato right now.
I actually got the idea from a BBQ spot in Carolina that tried it out. Really glad I was scrolling IG that day.
Chicken, Lettuce including Tomato
I see what you did there
I wanna try it but can’t find it anywhere. Help!
Where’s the bacons? Chicken and bacons go together well for me. 🤷
Did you read the post? I feel like you didn’t read the post.
It was the great bacon crisis where a #10 box cost me somewhere in the region of $14/#
Thanks COVID!
Never seen anything like this :o hopefully the rest of the chicken is also being used 🐔
Always!
Oh man, a few minutes alone with this and I would be the CLT commander
Coalition for the liberation of itinerant tree-dwellers
Reminds me of the Committee for the Liberation and Integration of Terrifying Organisms and their Rehabilitation In to Society
No one rules the CLT like me.
Looks and sounds gross.
No more gross than eating any other animal parts!
What about fish dicks?
People eat caviar, so why not? I personally wouldn’t, because I don’t want to eat animals.
I respect and value your opinion, so I’ll eat one in the corner so you don’t see it
That’s gorgeous. I’ve never fried chicken skins before, how do you prepare and season them?
I like to lay them out on paper towel or newspaper and salt them. Let it draw out a bunch of moisture, then I put them on a sheet pan in the oven until crispy.
I think it could use a little extra protein. A lentil or bean patty made with chicken stock might work if it needs to be low cost. Or a fried egg if you’re rich?
I would 100% agree with you if it wasn’t a lunch/light bite thing. Fried egg is the way to go, I’d get side-eyed straight to hell if I tried anything “Veggie” patty wise.
Makes sense, I forget not everyone has to strategise their food around nutrition like me.
It does look delicious though. I may have to try an adaptation. Thanks for the idea!
Wow. I want that so bad. And the fact you use Dukes tells me you are a chef of refined taste. I need to stop by my butcher and see if he has chicken skins, I never stopped to consider what they do with those to sell the abomination of skinless, boneless breasts.
Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they’ll have access to it. They’re pretty versatile. I jumped to the sales side of the industry and I’m constantly suggesting this stuff as a way to push your cost down if you need to.
Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it’s classier right?) and pimento cheese… you’re good to go.
This sounds really good to me - probably because I’m a huge fan of fried chicken skin. A lot of places have picked up on it here, and some burger joints will sell them as a side like fries.
Your CLT is huge. And delicious looking.
Never thought about that before, but it looks delicious.
You could sell the shit out of those on Charlotte (airport code CLT).
