After 9 previous videos testing recipes purporting to duplicate the KFC breading, Glen was contacted by former owners of KFC restaurants and found a commercial blend sold in the U.K. plus another one (unlike the U.K. one, the flour isn’t included) sold in the U.S. Inna previous installment, he noted that he’s been using canola oil and that a deep pan on the stovetop yields chicken just as crispy as a pressure fryer.
He recommends double dipping for extra crunch: *milk/egg dip, seasoned flour, shake off excess flour, repeat from *.
