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Why is fried chicken skin not a side dish or appetizer? (1 Viewer)

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meatwad1

Footballguy
Seriously...think of all of the boneless skinless chickens being sold, what do they do with all of that delicious skin? They should cut it into little strips, flour them, batter them, put a little season salt on them and maybe a sprinkle of diced up pubes...tasty.

 
meatwad1 said:
Seriously...think of all of the boneless skinless chickens being sold, what do they do with all of that delicious skin? They should cut it into little strips, flour them, batter them, put a little season salt on them and maybe a sprinkle of diced up pubes...tasty.
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I was fully on board with you as I read that...then got to the salt. Gross.

 
It is an appetizer. I've had it several times. Not my thing but I've definitely seen it in a few different places, even some higher end, trendy places.

 
We do it every time we buy the cooked chickens in the grocery store. They are typically pretty good, nice and juicy, but the steam has gotten to the skin and it is soft and kind of gooey.

Just pull it off and stretch it out on the grill rack in the oven (putting a piece of foil on the rack below to catch any drippings.

Like bacon. We fight over it.

 
When grandma was alive and would visit and fry up some good old chicken, I used to take the little pieces of crispies (the small fried skin parts that fall off of the chicken) and add them to my mashed potatoes. Still do it to this day whenever I am making fried chicken

 
Jules Winnfield said:
When grandma was alive and would visit and fry up some good old chicken, I used to take the little pieces of crispies (the small fried skin parts that fall off of the chicken) and add them to my mashed potatoes. Still do it to this day whenever I am making fried chicken
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Nice. We used to call the "the brownies." My mom would dredge the pan, drain them well on a paper towel and I got to eat the whole thing. It was beautiful.

 
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