Ron M. wrote:
> Generally, basically, how do commercial fried food places make their
> breading? I'm talking about that really thick, crispy, crunchy
> breading like on Popeye's or Kentucky fried chicken, etc. What are
> they dipped in and breaded with? What temperature is the oil they're
> fried in? I've been trying to duplicate it at home, but without much
> luck.
>
> R.M.

I don't know about their breading concoction although I suspect buttermilk
as a base and double or triple dredging as others have mentioned. KFC uses
pressure-fryers, not a regular deep fryer.

Jill