Dear Barbara: When I make fried chicken, I dip it in an egg mixture, then coat it with flour and seasonings before frying it in oil. I always have trouble keeping the coating on the chicken. It always comes off when I’m frying it. And to me, that’s the best part (where all the seasonings are). Do you know of any secret to keeping the coating on the chicken when I fry it? — Susie from Lodi
Dear Susie: Who doesn’t love fried chicken?!
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