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Post by NJtoTX on Feb 3, 2019 0:10:41 GMT
For fried or crispy baked chicken/tofu etc, you're supposed to
1. Pat dry the chicken
2. Coat the chicken in flour.
3. Dip the chicken in egg/milk, which removes the flour (?)
4. Dip the chicken in seasoning/bread crumbs, etc.
What's the point of #2? To thicken the egg/milk? Why not just toss the flour in with the egg/milk in the first place?
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Post by gbone on Feb 3, 2019 1:38:37 GMT
Then the flour, egg, milk mixture would be a mess and wouldn’t stick to the chicken. The flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.
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