Originally Posted by Jay Cohen
Skin from one 3-pound chicken
Heat a heavy skillet (one that you intend to fry chicken in later) over medium high heat. NEVER GO HIGHER THAN MEDIUM HIGH! Add chicken skins and season well with the seasoning salt. Fry, turning as needed to keep from burning. When brown and crispy, remove, drain on paper towel and serve. ! Believe me, this IS good. Just give it a try.
Good old cracklins
last christmas we made a turduken and my father skined the duck and made these then chopped them and used them as a garnish on a warm pear salad.... MMMMmmmmmm!!!
Jay glad to see ya posting again you always keep me hungry.