"ms_peacock" > wrote:
> I put about an eighth of an inch of oil in the pan and heat until a little
> flour dropped in sizzles.

Here's another diffence in how one can fry chicken. I use about 3/4 inch of
oil. Others use electric deep fryers with probably a couple of inches of
oil. Just like they say there are many ways to skin a cat, there are many
ways to fry a chicken. But the combination of elements... the type of
coating, the temperature of the chicken, the amount of oil, the temperature
of the oil, whether a basket is used, etc. all interact to produce great
fried chicken... or a dismal failure. Taking one piece of someone's advice
may or may not improve one's results... it's the total procedure that
matters. But the original poster must be well on his way to great results,
considering how well he did the first time. It took me a while to get
results I really liked, and now I'm sticking with it. I try not to let too
long go between making fried chicken, for fear I'll lose my touch! ;-)

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