Any idea on how to stop flour or breading from coming off and ruining the oil when frying chicken?
I try shaking off the excess flour, but that doesn't seem to help much.
you bread it and let it sit for about 15-20 minutes ya dingus
you don't bread it shake it off then fry
>>7643047
>ruining the oil
what are you, poor? throw it out after the first fry.
Do you like extra crispy OP? Do the above, but then dip and flour a second time and let it sit again. Amazing results.
>>7643082
You must mean
>dip in egg
>dip in flour
>dip in egg
>dip in flour a second time
If you do it twice with only one egg wash you're wasting your time.
>>7643088
Yes that's what I meant.
>>7643114
Kek
Oil not hot enough. Or just cook the chicken first then coat and shallow fry.
freeze before frying if you have the time.
>>7643050
this, OP. If you let it sit, it moisturizes all the breading with the chicken juices or whatever and it's not just a dry powder on the outside.
>>7643047
Strain the oil through several layers of cheese cloth to get rid of any bits of breading that contaminate it.
>>7643047
flour egg flour
>>7643047
salt the chicken and put in fridge for a few hours
flour the chicken thoroughly first, no wet bits should remain
make sure oil is 350 use a thermometer
when ready to put in oil put in egg then coat in flour
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