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Why does this always happen

To my chicken strips! I'm referring to the gap between the meat and breading.

I am using a deep fryer set to 350, and an egg wash then flour method. I have tried flour, egg, then flour as well with the same results. If I just dredge it in flour, it doesn't happen, but then it doesn't have enough of a crust.

Tips?

http://i49.tinypic.com/5b4ol.jpg

(first time posting, pic won't upload for some reason)

Apr 15, 2013
jkr777 in Home Cooking