Why does this always happen
To my chicken strips! I'm referring to the gap between the meat and breading.
I am using a deep fryer set to 350, and an egg wash then flour method. I have tried flour, egg, then flour as well with the same results. If I just dredge it in flour, it doesn't happen, but then it doesn't have enough of a crust.
(first time posting, pic won't upload for some reason)