On 9/16/2014 8:31 AM, Nancy2 wrote:
> In general, one has to lightly coat meat with flour before dipping it in liquid in order to make a coating or batter stick.
> This I believe is general cooking knowledge. The type of milk used would not have made a difference.
>

She could have used a simple egg wash with cold water. No need for
milk. To me the key has always been to dredge the chicken in the egg
wash, drain off the excess, then dredge the chicken in the coating.
Then you let it rest on a plate lined with waxed paper. The coating
needs time to set. It's a very basic cooking technique.

> I also don't know how a covered baked chicken dish would yield crispy chicken, because it would be steamed
> under a bunch of melted cheese.

Yep, Nancy2, that sounds right. Cheddar cheese... uh, no. It's oily
and certainly wrong. The other problem, as you pointed out, is it's
covered in foil. I cannot imagine covering alleged crispy chicken
recipe topped with cheddar cheese and foil and baking it and calling
it... crispy. Remove the foil in the last 10 minutes! Uh... what?

> It is a curious recipe, at best.
>
> N.
>
It certainly is curious. It certainly goes against anything I've ever
heard about baked crispy chicken.

Jill