Why do recipes call for double dipping for coating baked chicken. Dip in Egg mixture then coating, back to egg mixture and finally back to coating.
When I want a really lovely, hefty crust on my chicken I will dredge the entire batch, allow that coat to stick, then repeat the process, with another resting period after. This just ensures that you have a good solid foundation, that your breading doesn't flake off, and that it's substantial.
It's worth the extra effort