No one rules the CLT like me.

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.

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.

With bread crumbs, egg and then fry it for example, or simply chicken a la plancha.

In the Philippines this is considered chicharron manok or chicken chicharron.

Maybe the C stands for Chicken skin

Same here, only I can't stop salivating though.

I imagine he is 100kg+

I actually got the idea from a BBQ spot in Carolina that tried it out. Really glad I was scrolling IG that day.

I don't agree, but somehow, I really agree

I respect and value your opinion, so I'll eat one in the corner so you don't see it

No more gross than eating any other animal parts!

I do too, but the last pack of bacon I bought was mostly fat.

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.

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!

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).

My process...place chicken skin in frying pan flat over medium heat. They release their own oil to fry them. They'll release from the pan when they are ready to flip, but they will almost fry completely crispy by that point. Drain on paper towel, season with salt immediately out of the pan. You don't need to do anything fancy to get nice crispy chicken cracklings. And you get smaltz out of the deal too.

Always!

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 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.