Smokey Mick wrote:UG, For comparison, Try this method. It wont be as thick coated as Kristys but your clients will think you cracked the secret,,, In fact you will have.
Make an egg wash by ratio of, 1 egg - 1 cup milk- 1/2 teaspoon vanilla sugar dusting.
Soak chicken pieces for thirty minutes
Breading by ratio;
1 cup plain flour
1 or 2 Tbs 99X (pending on how fresh it is, or to taste)
3 Tsp flake salt
1/2 Tsp vanilla sugar dusting
Bread chicken well pressing it in firmly, Do not let set.
Deap fry in very hot oil until colour is achieved. Its got to seal fast like in pressure frying.
Dont worry if its not cooked through in the oil.
Finish off in the oven @ 110c till cooked through and meat softens.
That cake smell will tell you your on the mark
I'm so doing that!
I saw you write about the Vanilla before and thought "Thats Nice"!
Kirsty will be pleased!