I'm preparing fried chicken for twelve next week. Yes I've googled but I'd appreciate any of your suggestions. I may have read something about adding baking soda to flour and dredging the chicken. I'm getting about thirty fresh free range chicken drumsticks. I am going to poach them skins on until cooked then let them cool on paper towels. It's then I need to either dredge them or dip them.....or both then into the deep fryer. Thanks for any advice.
BTW, my guests all work in businesses were they can eat really beautifully cooked food any time. For instance one of my daughters works in management for Fairmont Hotels. Those sort of people. So I can't just throw any swill at them. LOL