Boneless skinless Chicken breast
Kind of a dumb question. I once made this great chicken breast recipe w egg wash, flour and breadcrumbs... And the last few times my results have been terrible! The breading gets gooey not crispy ... Not juicy at all. What's your secret? I was planning on dressing in flour, egg wash, breadcrumbs seasoned, and then pan fry a few mins each side and then bake. What would you say to such a plan? How long to bake ? I know 350 for 30 is ideal but what if you pan fry ahead of tkme? Do you think cast iron skillet is best? How do you like egg wash etc if at all?
I just want perfect results, I'm tired of failing at something so simple !