No matter what I've tried, when I deep fry chicken (or anything else for that matter) more batter and dredge end up in the bottom of my deep fryer than on the food. I use peanut oil, have the temp up to 360, and the food (chicken mainly) at room temperature and dry before I dip it into liquid (egg, buttermilk etc). When finished the (chicken) is about 1/3 covered in a nice crispy coating, but the rest of the coating resides at the bottom of the fryer. What am I doing wrong? Should I be double dipping? What SHOULD I be using as the dipping liquid? (I prefer buttermilk but have not had much luck with it. Thank you all very much for reading this. john.
post #1 of 6
4/30/07 at 9:25am