Coat and cook as discussed.....

[rascal]

By caseydog and a few others here last week. I said I needed to buy more. I use it on my roast potatoes.
But reading the packet it says for frying chicken but adding whisked egg prior to dipping. I've never tried the egg thing bit I will now.
Is it something you can get or do you use it.?

Russ

 

[caseydog]

Yes, at least for chicken, you generally dip the chicken into an egg wash, then into the coating.

CD

 

[rascal]

Yes, at least for chicken, you generally dip the chicken into an egg wash, then into the coating.

CD

I've only ever done potatoes, looking forward to trying the chicken


Russ

 

[Morning Glory]

Its never occurred to me to buy a ready made mix as its so easy to make your own. I note that the brand shown (and other brands) have MSG in them - which I've a particular aversion to. And yes, its a good idea to coat with beaten egg - it helps the breadcrumbs stick.

The classic method: 'pané' is to dip first in flour (seasoned), then in beaten egg, then in breadcrumbs.

 

[garlichead]

I've only ever done potatoes, looking forward to trying the chicken


Russ

So there is a disadvantage from living on an Island in the South Pacific.

 

[PabloLerntKochen]

Do you know why we love a souffle? It's that fluffyness, only an egg can create, the same thing is happening with a breaded escalope, but on a tiny scale.

 

[rascal]

So there is a disadvantage from living on an Island in the South Pacific.

It could be either, I could be in the north island lol

Russ