This was delicious. The crust was perfect. And it was a lot less oily than I expected, though using the deep fryer at high temperature probably helped that. I’d use the crust for other fried meats, not just your typical fried chicken.
I would use less salt than this called for. Well, this recipe didn’t completely indicate the amount of salt, but I used the roast seasoning liberally because it didn’t appear to stick. It secretly stuck. I’m curing from the inside now!