I came across a recipe of hers that uses eggs and hot sauce. So, since I am ready to try out egg batters, this sounds perfect for my next experiments. What will it taste like? Stick around for more details.
Update: I did the chicken recipe and consider this a very good recipe if one likes the more cracker-like crunchy crust. I believe that the lack of moisture, the vinegar in the hot sauce and the eggs prevented the gluten from developing as much as would be the case with a milk or water soak. This was my first use of a self-rising flour, too. The crust stayed crispy long after the chicken came out of the fryer, again because the gluten hadn't developed. Flavor-wise, even with a cup of hot sauce mixed into the eggs, it wasn't that spicy. I cut large chicken breasts into thirds and found that, when the crust was the right color and crunch, the interior hadn't cooked thoroughly. So, I sliced into the pieces with a knife, cutting through to the center to open the chicken up, and returned them to the fryer. I followed the recipe and did not flour, dip and re-flour. I did an experiment with half with the dutch oven covered, in order to test out the pressure cooker theory. But I couldn't detect any significant difference.
Pressure cooking. KFC and Pollo Campero both use a pressure frying method. I always assumed that this meant they were sealing the chicken in a pressure cooker. But recently I've read up on using a heavy, cast iron dutch oven, the lid of which holds in the steam and allows pressure to build up.
Impressed by the crunch but prefer the classic buttermilk, AP flour batter still.