this post was submitted on 09 Jul 2023
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Fried chicken skins? Do you make the chicken just to use the skins? How are you using the de-skinned fried chickens?
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.
How much do you have to buy to get that price? Or is getting a pound ok from your distributor?
The cases I have on hand are usually 10#.
NOW if you have a local butcher chances are they're still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd's are any markup is only going to be about 10%, you'll still get a good price.
End of summer's a good time to push since you'll have football season kicking off, it's good for them to sell as a game night snack.
But the skin is the best part?