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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1/7/10 at 9:01am