Originally Posted by chad
Batter and the flour are usually (must/should be) kept cold. Batter (I'm hoping you mean the egg/milk mixture) is usually made in relatively small batches and kept cold.
We used to keep our flour/seasoning mixture cold, too. and sifted it frequently.
It's kept in a large shallow stainless bowl. Maybe .5 - 1 gallon of batter.
I guess the fryer would kill anything. I'm just cautious when it comes to raw chicken.