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.
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).
How to keep them from curling up into a tube?
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?