confit chicken used for fried chicken?

Rolando_Luna_56964

hello i was trying to figure out ways to use my confit chicken and i was wondering if anyone ever tried frying chicken after it was already confited. would it make the chicken oily? any help would be appreciated.

Rolando_Luna_56964

Ok after experimenting with the recipe I have found it to be extremely successful I did a full confit recipe. Cured the breasts thighs and wings for 24 hours, placed them in a roasting pan with chicken fat fully submerging the chicken at 275 degrees for three hours, allow it to cool and set it the fat for at least a week. Reheat the fat just enough to allow the chicken to be removed without falling apart. Heat the fat to 325 degrees dredge the chicken in flour and egg and back to flour until golden it came out great not oily or too fatty it was perfect. Any comments or suggestions would be appreciated