On 20 Apr 2006 06:28:02 -0700, "Yogi Gupta" >
wrote:

>The reason to use egg white is because it is almost all protein so the
>stuff would stick to it. Why not try just buttermilk. Buttermilk is
>high enough in protein.

In the end my question comes down to, what can you use to get
flour/bread crumbs/whatever stick to chicken ( or meat in general )
to make a crust. I'm pretty sure that buttermilk would work, but won't
it give the chicken a sour taste?
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Thaddeus L. Olczyk, PhD
Think twice, code once.