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.

  • prole@sh.itjust.works
    link
    fedilink
    English
    arrow-up
    25
    arrow-down
    1
    ·
    1 year ago

    Fried chicken skins? Do you make the chicken just to use the skins? How are you using the de-skinned fried chickens?

    • heirloomvegtattoo@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      23
      arrow-down
      1
      ·
      1 year ago

      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.

      • the_eric@lemmy.world
        link
        fedilink
        English
        arrow-up
        5
        ·
        1 year ago

        How much do you have to buy to get that price? Or is getting a pound ok from your distributor?

        • heirloomvegtattoo@lemmy.worldOP
          link
          fedilink
          English
          arrow-up
          6
          ·
          1 year ago

          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.

    • Rhodin@kbin.social
      link
      fedilink
      arrow-up
      6
      ·
      1 year ago

      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.

      • prole@sh.itjust.works
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        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

    • WildlyCanadian@lemmy.ca
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      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.

    • elscallr@kbin.social
      link
      fedilink
      arrow-up
      2
      ·
      edit-2
      1 year ago

      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.

  • SouthFresh@lemmy.world
    link
    fedilink
    English
    arrow-up
    17
    ·
    1 year ago

    I misinterpreted the C as standing for Chicharon, and the image of it cut the inside of my mouth.

  • 15liam20@lemmy.world
    link
    fedilink
    English
    arrow-up
    15
    arrow-down
    1
    ·
    1 year ago

    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.

  • lemontea@lemmy.fmhy.ml
    link
    fedilink
    English
    arrow-up
    6
    ·
    1 year ago

    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.

  • meteotsunami@lemmy.world
    link
    fedilink
    English
    arrow-up
    6
    ·
    1 year ago

    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.

    • heirloomvegtattoo@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      3
      ·
      1 year ago

      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.

  • dudebro@lemmy.world
    link
    fedilink
    English
    arrow-up
    6
    arrow-down
    1
    ·
    1 year ago

    That looks really really fucking good.

    Did bacon really get that expensive? I just buy the Great Value bacon and the price seems fair to me.

  • ike@lemmy.world
    link
    fedilink
    English
    arrow-up
    3
    arrow-down
    1
    ·
    1 year ago

    good for people like me who don’t eat pork (piggies be too evolved to be treating like we do)