Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook it, but loses its crunch the next day when I want to take it as part of a picnic lunch.Is there a way to avoid the limp-crusted fried chicken on day 2?P.S. I remove skin and all visible fat, and I drain on paper towels both top and bottom sides.
Solution:
Crispy fried chicken goes limp: picnic disaster