Ok I admit I was a big skeptic. But I must admit this made a great fried chicken!! I was very impressed with the texture of the skin.
Now for the questions -
So if I want to make several batches for say a large group how do I do this? It will take forever for the oil to cool down and a waste to keep replacing it.
Have you ever brined the chicken for a couple of hours before frying. The skin had such great flavor and I can totally see playing with this to make it spicy if I wanted. However the chicken to me in home fried chicken just never seems to measure up to the flavor of the skin.
Hubby Derek is still shaking his head over the fact that this chicken was not oily in the slightest and was crispyer <sp> than we ever anticipated
This is one I will be sure to do again.
Now for the questions -
So if I want to make several batches for say a large group how do I do this? It will take forever for the oil to cool down and a waste to keep replacing it.
Have you ever brined the chicken for a couple of hours before frying. The skin had such great flavor and I can totally see playing with this to make it spicy if I wanted. However the chicken to me in home fried chicken just never seems to measure up to the flavor of the skin.
Hubby Derek is still shaking his head over the fact that this chicken was not oily in the slightest and was crispyer <sp> than we ever anticipated
This is one I will be sure to do again.