So I decided to try my hand at fried chicken!! I flavored the flour with smoked paprika, a bit of cumin, onion, garlic and oregano. I made two baths: 1) Eggwash & 2) Seasoned flour, and double-breaded. Result: you could tell that was my first time!!!! /img/vbsmilies/smilies/rolleyes.gif The breading didn't stick to the chicken skin (I am supposed to keep the skin there, right?) and instead formed an omelette-like enveloppe for my chicken. Almost like chicken en papillote - ok now I'm exaggerating. But still, breading detached from chicken skin. The breading also over-Maillard-reacted in certain spots, and ended up on the dark side of GBD. So my first guess is that my oil temp wasn't right, which isn't really surprising since I don't have a thermometer and am not good at judging the temp of my oil. As for the breading detaching... I have to work on that. I guess I'll try without eggwash next time, just a simple bath of seasoned flour?