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If I dredge chicken in milk before coating it with the flour and deep-fry it, what effect would it have?
Will I have a less crispy coating? or crispier coating?
Also, will I have a thicker coating in the end?
And, will it cause the chicken to brown faster?
Will I have a less crispy coating? or crispier coating?
Also, will I have a thicker coating in the end?
And, will it cause the chicken to brown faster?
