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)
I don't use any flour, just egg and a breading mix of almond flour and panko or whole wheat crumbs. As others have said, resting it is key, I get no separation that way, always had the problem before. And I dry the meat well before the egg dip.
Also pan fry.
Coat your strips....Dry ~ Wet ~ Dry ~ Rest 10-15 minutes ~ Dry ~ Fry ~~~ Wet needs to contain egg.