*** READ REVIEWS BEFORE MAKING THIS RECIPE!! As many others have said, the technique for this recipe is great- soaking in condensed soup (I thinned out the soup with milk) does help the flour and cornstarch coating stick well to the chicken. I made this with bone-in chicken legs and waited about 45 minutes to let the flour coating become "doughy". The result was a beautiful and crispy coating with tender and juicy meat (that was done in about 15 minutes of frying at medium-high heat in my wok). While the technique is good, the spice level for this recipe is WAY off. The first time I made it, I followed the recipe and it was a bland disappointment. I CAN NOT STRESS HOW BLAND IT WAS!!! The second time, I doubled the garlic and paprika, then added a half teaspoon each of: oregano, rosemary, thyme, Montreal chicken spice, celery seed, seasoning salt, regular salt, pepper, and Italian seasoning. This was barely enough- in fact, the spices still could not be really tasted. Next time I will add even more. Since the fat content of this recipe is off the charts and I won't be making this more than once or twice a year, I would recommend those trying this recipe read through reviews and add WAY more spices to the flour mix (as many here have suggested). With these changes, it is a great recipe. However- it only gets 3 stars as written.
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*** READ REVIEWS BEFORE MAKING THIS RECIPE!! As many others have said, the technique for this...