I made this, just now, exactly as the recipe dictates. That whole "LET IT SIT" in the #2 instruction is serious business, folks. I let mine sit for about 35 minutes. The oil was certainly hot enough (I checked) BUT the first batch didn't fare very well. The coating came off a couple of the pieces. Still edible, though, so I'll be using those pieces in a salad for lunch tomorrow. The second batch which, of course, sat with its flour coating a full half-hour longer than the first, came out perfect. Excellent! That's the trick here: let that chicken sit in its flour coating for a while; I recommend an hour, minimum. Oh yeah, as an added note, I'll say that I threw in some other spices with the paprika in the flour: onion powder, garlic powder, yada yada. Throw in what you like. You know what to do.
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I made this, just now, exactly as the recipe dictates. That whole "LET IT SIT" in the #2...