![]() Then, move your coated chicken pieces to a cooling rack set in a baking sheet so the coating can set while you dredge the rest of the chicken pieces and set up a pot of oil from frying.You can gently toss the chicken in the spider to make sure everything is coated before shaking the excess flour mixture off each piece. Next, bury the scoop end of your spider in the flour mixture, add your chicken pieces and then lift up the spider, which should now hold all of your chicken.When you’ve got your brined chicken pieces ready for coating, put your dredge mixture in a large mixing bowl-this helps contain the flour while you dredge and makes using the spider even easier. First, use the spider strainer to remove the chicken pieces from their buttermilk bath, shaking away as much liquid as possible.
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