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.

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.

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+

Chicken, Lettuce including Tomato

I see what you did there

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

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.

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

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

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!