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In Reply to: Re: Fried Chicken skins posted by Mary Ann on May 07, 2014 at 19:11:53:
Just did this the a couple days ago with the skin from 12 pounds of brine cure thighs and legs. Lay the skin between paper towels and nuked til crispy, takes a minute or 2. Chopped and went nto a big tub of smoked buffalo chicken dip along with a bunck of the meat. AWESOME, I never throw the skin away. Great crumbled up and salads, soups all kinds of things just like bacon! Miss John's (Chez) posts here a lot, good man for sure!!!
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