Hi. I just made a delicious batch of skinless fried chicken, but the batter always slides off the chicken when I make it this way. Does anyone have any tips? I read on Cooks Illustrated that resting battered but not fried chicken helps.
I dredged in buttermilk and then in a mixture of flour. a bit of wondra (includes baking powder), salt, and seasonings. Came out gorgeous--crisp, flavorful, etc--but the chicken lost it's batter on the top and bottom as we ate! thanks in advance!
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