I ended up having issues with the recipe that were my fault, not the recipes. I wish I had used bone-in chicken pieces but I used skinless boneless chicken breasts because that's what I had. It turned out that the batter got dark and crisp WAY before the chicken breasts were cooked through because of that. Also, I skipped the Dijon mustard due to preference. I also did not use a cast iron skillet because I didn't have one, perhaps that would have helped. The chicken tasted great, but the batter, once crisp, kept sliding off and I ended up with a bald chicken breast with broken pieces of batter piled on top - so not so great presentation but I will make it again with the necessary changes.
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I ended up having issues with the recipe that were my fault, not the recipes. I wish I had...