Oil – You’ll want to use an oil with a high smoking point like vegetable or sunflower oil.Yes it’s a bit of a faff, but it’s oh so worth it. In my experience, if you want tooth-shatteringly crunchy chicken, it’s gotta be deep fried. Process shots: add flour to shallow dish (photo 1), stir in spices (photo 2), add chicken (photo 3), coat in flour (photo 4), repeat (photo 5). If you add them all at the same time the flour will go thick and sludgy, leaving the batter chewy.
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