Fried Chicken Rinds
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 paprika
Dash cayenne
Mix the above together and set aside
4 tubs Empire Chicken Fat or EPIC brand Chicken Fat, Or Fatworks Chicken Fat
1 lb Chicken Skins (saved from cooking)
Over time, save up all your chicken skins from cooking. Put em in a plastic bag and freeze them until you have a pound.
Then thaw them out.
Heat the chicken fat to 250 on medium. Then drop the skins into the fat, spread them open as you drop them in.
Fry till they are crispy and brown, remove to a paper towel lined plate and immediately season with the seasoning mix above.
Serve in a bag, with hot sauce
Over time, save up all your chicken skins from cooking. Put em in a plastic bag and freeze them until you have a pound.
Then thaw them out.
Heat the chicken fat to 250 on medium. Then drop the skins into the fat, spread them open as you drop them in.
Fry till they are crispy and brown, remove to a paper towel lined plate and immediately season with the seasoning mix above.
Serve in a bag, with hot sauce
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