"Gary" wrote in message ...

Thomas wrote:
>
> On Tuesday, October 2, 2018 at 6:19:29 AM UTC-4, Cindy Hamilton wrote:
> > On Monday, October 1, 2018 at 7:37:07 PM UTC-4, U.S. Janet B. wrote:
> > > On Mon, 1 Oct 2018 11:52:50 -0700 (PDT), Thomas >
> > > wrote:
> > >
> > > >When I soak chicken strips in egg before coating, what part of the
> > > >egg is doing the work? White, yolk or both?
> > >
> > > the egg is the glue for the coating. You season the coating not the
> > > egg. Use the whole egg.
> >
> > Season the chicken. Season the egg. Season the coating.
> >
> > Cindy Hamilton
>
> I season it all. I was looking for the science if any.

Both the yolk and white combined do half the job. The flour type
coating does the other half. All is important. To save on
seasoning, pat your meat dry and season it well. Coat with flour,
then a dip into the egg wash, then back into the flour,
cornstarch, or panko final coating.

That is exactly the way I have always done it!

Also, I prefer a flour then dip in thick batter for frying
seafood.