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Old Apr 28, 2020 | 7:43 am
  #108  
JBord
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Originally Posted by LondonElite
I'll give yours try one of these days. They sound good. The reason I use the flour is more as a way of getting the salt to draw out some of the moisture in the skin so they crisp up more. I shake it off and allow it to rest so that when they go into the pot of oil they are not white anymore but mostly back to their original colour.
Makes sense, so they're not really of the fried chicken (Hooters) variety. I hadn't thought of doing that when frying, but may have to give it a try.
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