I have been trying to get the perfect fried chicken recipe for a while. I've been taking tidbits of advice from here and there and have finally started to get very good results. I am happy with taste.
However I have one problem, can't get my breading crispy and to where it doesn't fall off easily. I am using buttermilk to brine and dipping it in flour with mixed spices. I usually get a good coating, but it sort of falls off in the fryer and, while good tasting, is a bit soggy.
Any advice on how to get it where I want it? Thanks in advance.
bon appetit
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