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Salt the skinless chicken, roll it in flour, THEN dip it in a batter of one egg and maybe one cup of milk. Then fry it. It makes an awesome crust. I never worry too much about the temp. of the oil- if a drop of the egg/milk batter pops it's hot enough. Fry the chicken until the crust is a little darker than your picture.



Do NOT skip the salt, and make sure you salt the chicken BEFORE the flour. This helps maintain the bird's juicieness in the absence of the skin.