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There is also a japanese product... like a very course type of breadcrumb I have used too.... Jeepers, It begins with O .. I can't think of it just now. It will probably drop into my head around 3 am. It is very crispy and delicious. O_O_O OOOOOOO ... darn it! Someone will know it and help me out here for sure.

bexkee wrote:

QUOTE:
HI..I have done the dipping chicken in plain yoghurt and rolling in spiced crumbs before, It was yummy!

That sure seems a whole lot healthier than dipping in real butter... LOL

YUM!

Panko is the Japanese bread crumbs.

TNT Tip: I have found that if you use one hand for dipping chicken in the wet ingredients and then use the other hand for coating with the dry ingredients, you won't get all clumpy.

Thank you Janann.. PANKO! That's it! No wonder I couldn't dredge it up out of the dark recesses of my mind. I had it fixed in my head as begining with an O for some reason.
Yes crumbing /coating food can be a messy task and your tip of using both hands seperately is a good one Jannann. I usually slip on one of those very cheap disposable plastic mitts one can buy in a pull out dispenser pack just like the Glad lunch bags. I put that on my right hand, which is the one I use to dip fish , or whatever into the wet/egg mix, and the crumbs or coating I put into a plastic bag. Drop the egged fish or meat into the bag of crumbs and turn it over and over till properly covered. Then it is easy to just bin the plastic bag ( usually an empty bread bag - and the disposable mitt after I have completed the job. Living alone as I do, it is rare that I would be crumbing more that one or two at the most pieces of anything at one time. Unless it is Scallops of course. I can eat at least half a doz crumbed scallops in one sitting no probs. Ohh... just given me the 'fancies' it has, thinking about them!.

here is my crispy chicken recipe which i tried last night and appreciated by my family......

http://www.kfcchickenrecipe.com/kfc-crispy-chicken-recipe.html

Gosh, there is lot of MSG and Sodium in this recipe Abbay. I know I will appear to be knocking your recipe, and I suppose I am really. You see, many , many people are allergic to MSG and also are not supposed to have too much salt in their diet. I would certainly think twice about cooking this for my family. I reckon I would just about kill my brother in law if I gave him that for dinner. He gets quite violently ill just after small traces of MSG. He can never risk going to eat in a Chinese or Asian restaurant, because they tend to use it rather a lot in the cooking of some of their dishes. Usually to preserve the colour of their vegetables I think. I wonder why it is even necessary to add to this fried chicken ? I think I would be inclined to add some other more healthy spice or herb if I was cooking for my family. I know a lot of people love KFC, but it is well known how unhealthy it is. I have not eaten it for more than 25 years - I didn't even know it was likely to have MSG in though. It was more the deep frying that put me off back then.

abbay... i tried..your recipe..i think you should try ..this one.. then you will ....there is something missing in your recipe... http://www.chickenrecipesecret.com