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Thanks for the reply. I always use unsalted butter, I prefer to control the amount by adding it myself (if required). Buttermilk biscuits seem to spark the biggest debate. I always using butter as I always have it in but some swear by shortening saying it gives a more crumbly texture.

In many recipes these ingredients seem to be interchangeable but I'm not sure how each effect the outcome. For example I'm going to make a Red Velvet cake on the weekend. Some recipes call for butter, others for shortening plus butter flavoring. So why wouldn't I just use butter in the first...

That sounds like a good idea, so the flour protects the seasoning. Do you double dredge? Once in the season then egg then flour?

Thanks for the welcome. It's coming out too dark. It looks perfect at 5/6mins but the chicken isn't done until at least 10. Temp - unknown Coating base - plain flour Spices - Salt, ground black pepper, garlic salt, onion powder, paprika and cayenne pepper. Oil - sunflower oil.

Thanks. Unfortunately I couldn't tell what the temperature is as it's only a cheap fryer - on or off. I intend on investing in a better one very soon.

I put some salt and chili flakes in the buttermilk.

Thanks for the quick reply. I have a cookie sheet so I'll try finishing in the oven next time.

I've twice tried to get this right but to no avail. The chicken is coming out lovely but by the time it's done the coating is over done and lost all flavor. I've heard of par boiling the chicken first but I like to soak it in buttermilk to tenderise. At the moment I'm deep frying but maybe...