Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli powder and salt. Since the curd-marinated chicken pieces were wet after cooking in a pressure cooker, I rolled the pieces in the flour mixture as shown in a recipe, heated oil in a deep non stick container and placed the chicken pieces in the oil when the oil was hot.
After the first batch was fried, I noticed a lot of the flour had collected on the bottom of the container. Is this normal? I'm assuming this would happen even if the coating was made of stickier stuff. The problem is that this layer of flour on the bottom keeps increasing with every batch of chicken I put. Is there a right way or a better way to do this and avoid all this residue? I want to be able to re-use the oil.