I agree completely. This is one that soon enough I'll be able to make without even thinking about.
It always seems after you get the oil nice and hot you really need to crank that stove as high as possible if you want proper browning and non-dry chicken.
Each time I move it up a bit more I get a better result, Next time it goes up all the way and it should be perfect.
I really haven't played around with broiling it, maybe I should but I'm getting pretty good results with a large flat bottomed pan and the stove top.
I also like that each time it gets made I can do it a hell of a lot quicker. Soon this could be a regular thing.
I'm always looking for more good chicken recipes
