9th Ward Daily Photo via rl reeves jr

One of my favorite delicacies is fried chicken skin cracklins. After smoking a family pack of chicken thighs I remove the skin from each one and slowly cook them in a cast iron pan. After a half hour of slow cooking I pour the rendered fat off and cook them til they’re crunchy. Slather a french loaf with blue plate mayonnaise, tuck the chicken cracklins into the roll and you will have one of the finest po boys in the entire city of New Orleans.

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