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...peanut oil...skinless...will a flavorful coating ensue?....YES...but on the breasts, it tends to fall off...perhaps I should use Paul Prudhomme's higher-temp (375 instead of 325) frying?)



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.