Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.Chicken and batter need to be cold to the touch before frying.Roll chicken at 8 minutes and remove after cooking for 12 minutes. Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven.Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer. remove chicken from wet batter and place in dry flower dredge and toss for the dry coating.

once drained place chicken pieces in wet batter for a good coating.remove chicken from marinade right out of the refrigerator and place on a drying rack.Place 4 cups of all purpose flower in a seperate bowl for dredging.Place 5 ice cubes in batter to chill the batter. Mix wet batter in a bowl with a hand mixer with whisk attachment.WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.Let chicken marinade 12 hours in refridgerator.place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.Add the chicken to the buttermilk mixture cover and refrigerate for 30 minutes (or up to 4 hours.) 2 Remove the chicken from the refrigerator 10 minutes before frying. cut chicken into breast, thighs, legs and wings. 1 For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth.

Wet dredge for fried chicken