I've been trying different recipes for the last couple years, until I found this one. The technique is by far the BEST for getting crispy fried chicken, that is moist and tender every time. My four year old asks me all the time when I am going to make "that crispy chicken" again! And after you cook it, the oil used is almost exactly the color it was when it went in the pan, with very little to NO residual bits... I would say, that depending on taste, you might want to increase or change the seasonings added to your flour. Elaine DOES say that should be tweeked. I add mounds of salt and pepper, garlic salt, onion powder etc etc.
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I've been trying different recipes for the last couple years, until I found this one. The...