EXCELLENT VIDEO Thank you for sharing this. Yes.. We have been doing this in my Uncle's Restaurant for over 50 years... In Texas and New Mexico... everyone does this.. YUM.
OHHHH YOU just gave me an Excellent Idea... I love Honey on my Fried Chicken... Love it. I dip the Chicken meat in the honey... WHY hot have HOT HONEY drizzle on top of these Chicken Skins... Great Idea...
we did this at a restaurant in Dallas I used to work at, we didn't dredge it but laid it out on a wired rack and let in dried out in the walk in on the bottom on the speed rack for at least 24hr and fried them bad boys up, served it with a habanero Steens glazed.
My Uncle Blacky's Restaurant was in Dallas... Bob White's Bar-B-Q ... since 1938... then sold it in the 70s I received all of his Recipes ... So we used them here in New Mexico...
Not really. I've worked as a frier and when food didn't sink or merely have a vivid contact with the oil, I used to push it down in order to fry it thoroughly. The oil would be around 180 C. but the surface would be around 100. Quick delicate pushes wouldn't hurt as much as sticking your fingers inside the industrial frier.
It's like this Filipino joint I go to whenever I'm in Daly City, they sell real chicharon with fat and chunks of meat still attached in some cases and they do a chicken skin version of it.
+Rayan Khan After working in a kitchen for many years you become much less sensitive to heat. Also he just came into contact with the oil for a very short period of time which doesn't feel as bad as you might think
If you go to an average grocery store it's become hard to find chicken breast with skin. Personally, I buy a whole chicken and break it down myself so you get everything to work with.
frying chicken skin has been done for ages in central america, Dominican republic Puerto Rico, Jamaica etc.. etc... please don't say you came up with it
EXCELLENT VIDEO
Thank you for sharing this.
Yes.. We have been doing this in my Uncle's Restaurant for over 50 years...
In Texas and New Mexico... everyone does this.. YUM.
OHHHH YOU just gave me an Excellent Idea...
I love Honey on my Fried Chicken... Love it.
I dip the Chicken meat in the honey...
WHY hot have HOT HONEY drizzle on top of these
Chicken Skins...
Great Idea...
I just had these from Husk this week and they were freaking amazing.
Great taste!!
we did this at a restaurant in Dallas I used to work at, we didn't dredge it but laid it out on a wired rack and let in dried out in the walk in on the bottom on the speed rack for at least 24hr and fried them bad boys up, served it with a habanero Steens glazed.
My Uncle Blacky's Restaurant was in Dallas...
Bob White's Bar-B-Q ... since 1938... then sold it in the 70s
I received all of his Recipes ...
So we used them here in New Mexico...
Chicken Skins and special sauce fried has been sold in my community over 30 years at Barshay's Steak-N-Take.
I love this. Love love.
That's AWSOME.
Dude touched hot oil with his fingers. Savage!
Not really. I've worked as a frier and when food didn't sink or merely have a vivid contact with the oil, I used to push it down in order to fry it thoroughly. The oil would be around 180 C. but the surface would be around 100. Quick delicate pushes wouldn't hurt as much as sticking your fingers inside the industrial frier.
I love when people take “waste” and turn it into something delicious.
That's literally what southern cooking has been for a long time. It's moved away on TV, but you can belt older people like Paula Dean rememberers.
Yum!
Gdam that looks soo good..
Nice
I love eating chicken skins with spicy soy-vinegar dip. Best served with a cold alcoholic drink!
I just fried myself some chicken skins tonight and I can say chicken skins are great
"so this is a really fun dish we CAME UP WITH"
asians: no sir you did not
It's like this Filipino joint I go to whenever I'm in Daly City, they sell real chicharon with fat and chunks of meat still attached in some cases and they do a chicken skin version of it.
Honestly don't get why people don't enjoy chicken skins... they are often the best part of the chicken
nice!
Hi chef, may I know if how long will the crisp stay if we'll seal it in a plastic? Or how long will it be preserve without using any preservatives.
I don't have to taste it, I'm sure it's A M A Z I N G!
Dam that is the best part of fried chicken
I finally saved some skin bout to take'em out the freezer and set it off. Thanks.
My favorite part of Popeye's is the skin. If they had it as a side I'd order and I'm usually too cheap to order sides.
Anyone know the name of the song playing at the beginning of the video?
Darude-Sandstorm
Hello new friend here thank you
wait... did he just put his bare fingers into boiling hot oil?
+Rayan Khan After working in a kitchen for many years you become much less sensitive to heat. Also he just came into contact with the oil for a very short period of time which doesn't feel as bad as you might think
+Rayan Khan the liquid and flour act as a heat resistant, he can't leave it in
Looks good. Apparently, Chicken skins are abundant in omega 6.
Mmm fried skins n biscuits
I had this at his Nashville location and it WASN'T good. Rubbery n not crispy. Also the fat wasn't all scraped off.
Beckham's brother
So so wrong. Im def making this!
People are crazy to not eat the skin...it's the best part of the meat
COOL. YOU FRIED UP SOME CHICKEN SKIN. BIRD UP.
you gotta be shitting me! Where do you live where no one buys the chicken skin?
If you go to an average grocery store it's become hard to find chicken breast with skin. Personally, I buy a whole chicken and break it down myself so you get everything to work with.
How 'bout chicken shit??
I'm sorry I eat chicken for meat. Skin is hit or miss. Usually a miss for me.
frying chicken skin has been done for ages in central america, Dominican republic Puerto Rico, Jamaica etc.. etc... please don't say you came up with it
im sure he meant he came up with the recipe he is demonstrating. he didnt declare he "invented" fried chicken skin.
Chinese have been eating it for as long as we can remember.