Quote:
Originally Posted by WildIrish
I've done the egg & second flour dredging but found that I like the taste of the carmelized chicken a little better. Believe me though...the battered version wouldn't go untouched! 
|
yeah...i guess it's more of a francaise marsala thingy.
i should clarify that the egg is combined with a bit of water and only slightly beaten, and the first coating of flour is
very light...it only helps the egg stick better. you could skip the last flour coating and you'll get less of a batter-like crust and more of an egg like crust.