This weekend we had a BBQ for some friends. I've been wanting to fry some chicken since reading the posts on here lately with all the tips.Well, it came out lousy. Not crispy, too dark, blah! I thought I did everything right; soaked in butter milk over night, used crisco,started in a little rendered salt pork, let it dry before frying, room temperature etc ( I thought I did my homework!)
Here is what I suspect; 1. My oil was not hot enough, I kind of knew this but the chick got very dark very quickly and started to burn. 2. Maybe I let dry too long and the coating got gummy. Any suggestions?