I want to make chicken fingers, teh type you see in diners/restaurants.
Everytime I fry chicken, the coating is always falling apart, it’s extremely thin, and no matter how long i drain the oil from it it’s always greasy.
Any tips on perfect frying?
Re: Frying chicken
Dredge it in seasoned flour first..then the egg and then u're mixture of breadcrumbs, cornflakes and crisps. Turn out nice..