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The original was posted on /r/askculinary by /u/TempoRamen95 on 2023-09-22 16:47:31.
Normally I would dry my chicken before flouring, as I was told it would help flour stick evenly. It sounds counter intuitive but I do it.
However I recalled how I make Kaarage, where I mix a small bit of flour into bite sized chicken in marinade. The small amount of flour plus the marinade stuck on the chicken creates a paste on the outside that is then dredged in dry flour.
I was wondering, I want to fry chicken legs instead. Could I use this "paste" method, or would the traditional dry chicken then dredge work better? I only have one shot for this batch I'm making so I'm curious.