Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving.
Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.
With bread crumbs, egg and then fry it for example, or simply chicken a la plancha.
So you remove the skins from the fried chicken for the “CLT” sandwich, then you bread the de-skinned chicken and fry it again? Lol