I would 100% agree with you if it wasn't a lunch/light bite thing. Fried egg is the way to go, I'd get side-eyed straight to hell if I tried anything "Veggie" patty wise.
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.
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.
It's also heaven
It was the great bacon crisis where a #10 box cost me somewhere in the region of $14/#
Thanks COVID!
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).
I don't agree, but somehow, I really agree
I actually got the idea from a BBQ spot in Carolina that tried it out. Really glad I was scrolling IG that day.
Always!
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.
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.
Now that I’ve got an app on my phone, 100%. Reddit is just an ad platform these days. It’s sad.
I respect and value your opinion, so I'll eat one in the corner so you don't see it