![]() ![]() ![]() If I want an even thicker crust could I go even more than twice or will the batter just start falling off while frying if there is too much on there?.I'm assuming this just makes the skin crustier? I've seen some recipes that call for dipping in egg and flour twice. Does it matter if I soak in the liquid for hours or do i just need to get it wet so the flour will stick?.Can I mix the two together and use that - if so, how would it be different than using just one?.What is the difference between these two?.Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). It usually turns out pretty well, but I was hoping to get some clarification on what some variations on this recipe do - so: Drag chicken through liquid, then through flour, then fry up.Cook the chicken as desired.I like to fry up chicken occasionally and I've used a few different methods over the years. Then, add breadcrumbs, seal the bag, and shake it to coat the chicken. Seal the bag and shake it until the chicken is fully coated in egg. ![]() Place the chicken breasts in the bag and add the 2 eggs. You can also bread chicken using a resealable plastic bag. Repeat the process for each chicken breast you’re planning to cook. Finally, dip both sides into the breadcrumbs. Next, dip it into the whisked egg mixture so both sides get coated. Take a chicken breast and dip it into the flour first, flipping it over to coat both sides. This should be enough for about 4 chicken breasts, but you can increase or decrease the quantities depending on how much chicken you’re breading. Add 1 ½ cups (135 grams) of breadcrumbs to the last dish. Then, add about ¾ cup (75 g) of flour to another one of the dishes. Crack 2 eggs into one of the dishes and whisk them together. To bread chicken, you’ll need three separate dishes or rimmed plates. ![]()
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