Look at all the pictures of this recipe to see the range of results. You can tell how easy it is to end up with a pasty, irregular crust (no offense to anyone; it happened to me to). Be careful not to use too much mayo or you'll end up with a gloppy layer between your chicken and breadcrumbs. If you must turn during baking, be careful because the crust detaches very easily. That said, it's a cool technique and I'll try it again. In addition to the things mentioned above, I recommend marinating in buttermilk and adding your preferred seasonings to the mayonaise.
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Look at all the pictures of this recipe to see the range of results. You can tell how easy it...