This was a skills-stretching recipe for me-I've never done frying like this on the stove top, and the dredging didn't seem to have enough flavor (when I read it), but I decided to give it a shot. I'm verrrry glad I invested in the thermometer and went ahead and jumped right in. Hands down, no reservations, the best home-made fried chicken I've ever had. The original article showed the chef using chopsticks to move the chicken around, and I found that doing that gave me more control of the meat and created less mess when I dredged or added meat into the oil, while keeping my fingers well out of the range of the oil. It kept well for about 2 days of leftovers.
JoshuaRR Posted: 11/10/13