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Gummy coated chicken

post #1 of 5
1/7/10 at 9:01am
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Tried a traditional (seasoned flour/eggwash/coating) chicken tender recipe using fresh, pulverized tortilla chips as the coating. Baked in convection oven at 350 degrees. Finished pieces looked great, but coating was gummy and chewy. Also, had to hold for service in hot box and this just made matters worse. Comments to get a crustier finish without frying?
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post #2 of 5
1/8/10 at 10:49am
Try pan searing them then baking. If you have to hold them in a hot box make sure they are unwrapped so they dont steam. Also, the tortilla might be a bad coating, try panko bread crumbs
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post #3 of 5
1/8/10 at 11:06am
Or cornflakes.....
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post #4 of 5
1/8/10 at 11:17am
racks in your hotel pan to elevate the chicken and give it even heat flow instead of sitting in cooking juices? just a shot
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 5
1/8/10 at 3:07pm
When you hold it in your hotel pan can you hold it under heat lamps with no lid? That might help with the texture. Searing them first would help as would using a different type of coating.
OK ... where am I going?.. and WHY am I in this handbasket??
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