"John Kane" > wrote
> Sounds like a nice simple idea and well worth trying. Thanks
>

Welcome. I just tried one out cold, and it was good that way
too. I think getting as much of the flour mixture on as possible
made all the difference in the flavor and texture. Heating the
oil first in the baking pan aided the browning and crisping, too.
The reason I put so little oil in is because I knew once I got
it started, the chicken was going to produce enough fat of its
own to finish up the crisping.




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