Hello everyone.
I'm trying to figure out the best way to deep fry large quantities of chicken tenders without flour clumping in the bowl/pan or on my hands.
After marinating in buttermilk, I'm putting the chicken into the flour and then onto wax-papered pans. But I have to stop every 10 fingers or so to wash my hands or remove some clumps from the flour pan.
Any advice?
I'm trying to figure out the best way to deep fry large quantities of chicken tenders without flour clumping in the bowl/pan or on my hands.
After marinating in buttermilk, I'm putting the chicken into the flour and then onto wax-papered pans. But I have to stop every 10 fingers or so to wash my hands or remove some clumps from the flour pan.
Any advice?