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.
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Oh man, a few minutes alone with this and I would be the CLT commander
Fried chicken skins? Do you make the chicken just to use the skins? How are you using the de-skinned fried chickens?
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.
