The big secret here is drying the chicken first. When I use the three pan method (personal preference), the first thing I do is toss the chicken in corn starch to dry it out. I shake off the excess and pat that with a paper towel. The minor secret is to let the chicken sit for a few minutes before you fry. This hydrates the flour and makes it combine with a tiny amount of oil to form the crispy coating. PS: My former contest winning rub for brisket was mostly Lowry's. I use a similar mix of ingredients with smoked paprika now and it is a little better. Lowry's is an excellent product!
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