R.s.’s crispy pata – part 3
Hysterics aside, I deep fried R.S.'s crispy pata. https://cookinginsens.wordpress.com/2013/02/22/doing-r-s-s-crispy-pata-part-2/. It was no worse than frying a fatty, skin on chicken. However, you do need to fry with a cover because the skin "burps". Coming to my senses, I decided to use the "big black" and a Farberware top for deep frying. A few hours before…
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