Celebrate Achievement

Courtesy my cooking "Bible" and a little experiment, I learned how to make a great breaded chicken. The key is brining the meat and making sure to rinse them before drying thoroughly. This keeps it moist but not too salty. Some other improvements I discovered were to prepare about 1.5 times as much breading in a much finer grain than it suggests and to use a spoon or spatula to press it firm into the meat. I also added thyme, cilantro and garlic to the breading rather than the egg wash which prevents too much egg sticking and making the breading mushy. Lemon juice squirted on while baking is a nice complement to the salty seasoning.