Recently I have been trying to fry chicken in KFC style.
I marinate the chicken for over 3 hours or more. I bread the chicken just before frying.
First 2-3 batch of chicken i.e 12-15 pieces turned really good in colour and texture but after that residue started building in the bottom of the pan and started sticking in the chicken crunchy surface. I usually use amount of oil that lets chicken float. So what am I missing here?