On 9/16/2011 12:09 PM, Nancy2 wrote:

> I also read last week somewhere that it really needs to sit on a rack
> and pretty much dry after coating and before frying - immediately
> putting it into the hot oil is what makes the cripy coating separate
> from the chicken. At least that's what this one chef said.

That's a neat thought. I might try it again and let the batter dry
before frying next time. However, the coating didn't separate from the
chicken frying it wet.