malta

I want to make chicken fingers, teh type you see in diners/restaurants.

Everytime I fry chicken, the coating is always falling apart, it's extremely thin, and no matter how long i drain the oil from it it's always greasy.

Any tips on perfect frying?

Gina~

Dredge it in seasoned flour first..then the egg and then u're mixture of breadcrumbs, cornflakes and crisps. Turn out nice..