Sorry to hear ya having to work on a Sunday, but how bad can it be if ya get to be on here at work.
Roads so bad here they cancelled church for us, and I was supose to teach our SS class this week. Yippie.I have always heard that the temp. for frying chicken should be at 376 degree's. The trick to any frying is to maintain a constant temperature, once something cooler is dropped into the oil. Placing too many piece's in at once droppes the temp too low allowing oil to soak into the meat prior to it raching a hot enough temp that it seals it. It would seem to me that using a larger amount of oil allows you to fry more chicken at once. Submerging a piece totally allows it to seal all at once, which is healthier, because oil then seals and doesn't soak into the piece being fried. The next trick is to have the chicken dredged in something that stays on the piece you are frying. We usually double dredge ours in flour, then buttermilk, eggs, whatever you choose,, then what ever mixture you choose, flour/cornmeal/cornstarch/spice's/your secret recipie. The item being fried can first be seasoned then dipped in eggs, then dredged once or twice. You can even make an onion ring type batter to dip it in. You have to experiment with all of these. Then no matter what the recipie calls for, its your personal taste that matters most and fix it the way you like.
Hope this gets you more confused.
I can't find your town on the map,must be an old map. Happy we could send the bad ole snow your way.
Silvercreek
