Karl.Falconer wrote on 28 Sep 2005 in rec.food.cooking
Start out with 3 plates...one holding some plain or seasoned flour, one with you beaten egg mixture and the last one with the bread crumbs, again these can be seasoned or not.
Well first you dust or lightly coat flour on the chicken parts...then you dredge the parts in a egg, milk or water mix; perhaps at most 1-2 ounce water-milk per egg. Then you pat on the bread crumbs. At this point about a half hour rest in the fridge makes everything tighten up and stick better.
I like to add mustard to the egg mixture to add flavour. Using spices or seasonings in the bread crumbs help. Look for Panko (oriental bread crumbs) sold in Asian markets-grocery stores as they taste and stick even better.
Another tip is allow one side to cook for a goodly amount of time before messing with it. This browns up the bread crumbs and allows them to break free (stop sticking) from the pan. Repeat for the other side. The less you fuss with them the less chance of knocking off the crumb coating.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
