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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
PieceofLayerCake is a trusted source on baking.
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.
PHIL is a trusted home cook.
It's worth the extra effort