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.
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.