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Don's chicken cracklins
Posted on 6/23/19 at 2:31 pm
Posted on 6/23/19 at 2:31 pm
just picked up a few pounds for the trip back west, these are awesome
4
Posted on 6/23/19 at 2:48 pm to The Egg
Is there really such a thing as a bad chicken cracklin?
“You need a Butcher” chicken cracklins are pretty good too. Different but good.
“You need a Butcher” chicken cracklins are pretty good too. Different but good.
This post was edited on 6/23/19 at 2:50 pm
Posted on 6/23/19 at 3:15 pm to The Egg
I had Nunu’s chicken cracklings for the first time last week. Super puffy but could have used a little spice.
Posted on 6/23/19 at 3:33 pm to The Egg
Are Don’s breaded? I haven’t liked the breaded ones I’ve had... the batter has been to thick and the skin was just rubbery. Not crispy. The way I make them at home is take just the skin, spread flat on baking sheet, salt, and render slowly in oven until crisp. Not technically “cracklin,” but delish nonetheless.
Posted on 6/23/19 at 3:54 pm to OldHickory
Who has the unbreaded one's?
Posted on 6/23/19 at 3:56 pm to LSUlefty
The only ones I’ve seen are the ones I make and the bagged ones made by Kim’s out of Clarksdale, MS.
Posted on 6/23/19 at 4:01 pm to The Egg
Just picked up 15 pounds of boudin at Don's in Carencro and she let me try the chicken cracklin. I liked it.
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