I was watching a show on the food network today and I noticed that they indicated that when dipping the chicken in milk and then the seasoned flour, it was indicated to shake all the flour off. It was indicated that excess flour would burn which makes sense to me but I always wanted a heavy batter.
I would like some of the thoughts of you that really know how to do this.
I also noted that they used very little oil. Just enought to cover the bottom of the pan.
I guess I have been doing it wrong???
Paul E. Smith