Chicken & frying components
- Chicken Tenders6~450 g / 1 lb
- Milk120 g
From previous steps
- Flour mixture
Step 2: Dredge the chicken
Pour the milk onto a different shallow dish.
Move the chicken thighs to the flour mixture. Flip and press the chicken thighs into the flour until completely coated. Move the tenders to the milk to coat and then back to the flour mixture one more time.
You want a craggy, thick layer that is sticking onto the meat. If there are any bald spots, cover them with flour.
Step 2: Dredge the chicken
Chicken & frying components
- Chicken Tenders6~450 g / 1 lb
- Milk120 g
From previous steps
- Flour mixture
Pour the milk onto a different shallow dish.
Move the chicken thighs to the flour mixture. Flip and press the chicken thighs into the flour until completely coated. Move the tenders to the milk to coat and then back to the flour mixture one more time.
You want a craggy, thick layer that is sticking onto the meat. If there are any bald spots, cover them with flour.