Not sure if this is where to post this one because it has some chicken and beef in the menu.
I decided that I must finally break out the deep fat fryer and try the defatted, buttermilk and sriracha soaked chicken skins. I also planned to take the potatoes that I had peeled for my pan seasoning and slice them up into thin strips for some pomme frits with a SV steak. I had soaked the potatoes in cold water and changed the water several times. When it came time to cook the pomme frits, I cooked them at 300 degrees for about 5 minutes and let them drain on paper towel. When I started to cook the steak in my seasoned Lodge pan, I put the fries back in the oil at 350 degrees. They crisped up very nicely.
First things first. The cook needs a drink.
Here are the chicken skins ready to take the hot oil plunge.
A money shot of the chicken skins. I didn’t coat them with anything like flour or corn starch. I might try that with the ones I did not cook.
My plate.
Good food. My wife loved the chicken skins as well as the main meal.
Art