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Unread 01-30-2006, 07:39 PM   #9
FatDad
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Quote:
Originally Posted by ricksegers
What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.
Tried it in the deep fryer once.
It seemed like just a second and it rolled up.
I let it cook a little and to me it was tough.
Good old pan fried skin is the best.
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