Used my deep fryer and followed recipe for first batch for 13-15 minutes. To avoid second batch from being soggy, I made sure to bring oil temp back up to high before submerging second round.
first couple pieces were awesome crispy wise but a bit bland so I quickly added some seasoning salt while still hot and cooling. Next round was garlic salt and seasoning salt sprinkled on and then rubbed in with the wax paper and deep fried. I liked the second batch better, salt added before frying.The crispiness wasn't as flaky I think because they were sitting for an extra 25 minutes before cooking and had a much more soaked into skin look on the wax paper. 15-20 minutes is not quite long enough for sitting/covered on wax paper time. I also added 4 minutes more cooking wise on the 2nd batch. I will now use this as my base recipe from now on. The taste gets better the next day too..
Was this review helpful?
12 users found this review helpful
Used my deep fryer and followed recipe for first batch for 13-15 minutes. To avoid second...