You’re gonna have to get in the slammer for a combination of grassing and being homo, sorry bro. @Tobes
"Hey, hey, Police! police! Arrest this man, he was grassing" didn't realise Tel was such a white bitch tbh.
great to see people move away from cooking with candles. Looks good, did you double dip for a thick crust?
you're dissin' but it was actually tasty. and no poops yet, so cooked! As I was going I was thinking do I leave them in slightly longer so they look golden, or do I just eat them now cos I'm starving. I had a little taste test and decided **** it, I ain't serving in a restaurant, they're done anyway. I'll admit, it was about as good as I got from a takeaway, and better than the odd one I've ordered in which they left it fryer for far too long, searching for that dark brown look. but unlike fried chicken, they obviously weren't submerged in oil, just cooked in a wok with an ample amount of the stuff. next time when serving for others I'll leave it all in a bit longer so it gets that tasty golden look and serve. see PJ - right now I'm being civil, can you manage a civil response back? my guess; nah.
Yeah gave it a double coating of the flour coat 1 then rest for a few minutes then another roll in the flour before lobbing it in the fryer
always done it almost straight away. Maybe that’s why it doesn’t stick as well/get kids of lose crispy bits. Give that a whirl next time, cheers.
Resting the first coat allows it to stick due to the moisture of the chicken binding it. let me know if it works when you try it
