OK, why does the coating fall off the chicken? Can someone please help me? Granny is long dead and I want good chicken. Mom is dead but she made terrible fried chicken, so leave mom out of it. I really only want to hear from a granny. Not a guy who likely eats his bird out of a silly bucket. guys cannot cook, as we all know. How, due tell, can I keep the coating on the bloody bird between the cooking process and transfer to the cooling apparatus? And if possible, do your favorite formulas apply to turkey and other fowl? I asked this question several times, and General Leslie Groves sent people to question me for some reason. Oh, and how do I get the buckshot out of the bird? I did Google local zoos and bird sanctuaries to find out when the security guards leave so I can get some fresh birds, but I need the precise coating formulation as well as a breakdown of the physics that govern the coating to bird ratio; the precise thickness in millimeters, s as well as temperature in degrees Celsius I need to carefully observe as I coat my bird with goodness.