This was a winner. I'll make this again. Because I normally brine chicken, I didn't find the overnight marinade troublesome. I used a chili sauce (Heaven and Earth brand Dragon Fire Sauce) instead of Tabasco and the chicken had great flavor. I didn't use the egg dip but my breading stayed on well. I think the secret is to get the pan very hot first, then add oil which will almost immediately be ready for the chicken. Then do not disturb the chicken pieces until the bottom is browned; turn over with tongs. (Of course this method means you cannot use a non-stick pan because it is dangerous to heat them empty.)