Nice idea. I find buttermilk, egg or even mayo works very well to hold crusting to the meat when you use a basket, which it looks like you did. Looks yummy, I'm not a big pringle eater :D
You are viewing a single comment's thread from:
Nice idea. I find buttermilk, egg or even mayo works very well to hold crusting to the meat when you use a basket, which it looks like you did. Looks yummy, I'm not a big pringle eater :D
Yeah... I coated in some flour, then egg and then the crumbed Pringles.
I used a "toeknyp rooster" (translated as a closable/"sandwichable" bbq grid) ... was scare if I used tongs, the tongs would brush off too many of the crumbs every time I turned the chicken.
Thanks for popping in... I like the buttermilk idea.