So it's rare that I actually fry things. I usually prefer to seek out healthier options. Unless it's these egg rolls because you should never mess with a good thing. :)
But yesterday I was doing a bunch of Once A Month Cooking and decided that an easy way to crank out a couple extra meals would be to fry up some chicken and then make different Asian sauces for them. So sometime in the next few weeks when we pull it out of the freezer, all we have to do is thaw, toss the sauce with the chicken, heat and serve over rice or udon noodles.
I also followed Erin's tip over at $5 Dinners where you grill up a bunch of chicken breasts, slice or chop them and then freeze them so they can later be thrown into pasta or salad as needed. Brilliant!
Anyhow, back to the fried chicken. Whenever you fry chicken, there's usually a flour mixture involved for battering the chicken up. Here's how I like to do it:
Place battered/floured chicken into a strainer. Shake it. Shake it good.
Be sure and do the shaking over your sink or garbage bin!
And viola! The perfect amount of flour stays on the chicken while the rest falls off.
The problem with having too much flour on your chicken when you go to fry it is that the extra flour will fall off into the oil and burn quickly...and thus make your chicken taste slightly burned. But if you give it a good shake in the strainer, you'll be good to go! :)