Cut a whole chicken into parts, made brine & let marinade over night, dredged and fried the chicken pieces. The chicken stayed very moist & flavorful- no dryness in the breast. I could tell the high heat sealed the outside crisp & allowed the chicken to remain tender steaming in it's own juices. It was my first time attempting this method. Someone asked me to make it again tomorrow!! Also, very little oil was actually absorbed into the chicken. When I poured it back into the original containers, it nearly filled back up to the top. Learned a lot of great techniques this class so far!