crispy techniques

@Theresaaiza (10484)
Australia
January 8, 2009 11:15pm CST
Im an idiot when it comes to cooking realy although I've had succesful turn-out of some experimental cooking recipes. Called it beginner's luck. I love breaded chicken, or fillets of all sorts but I just don't know what to mix in. I always end up frustrated. Some fillet end up crispy for like 5 seconds. Some become so hard you'd have to keep it in your mouth and wait until your saliva moistens it before you can chew it. Are you supposed to use eggs? Cornstarch or all-purpose flour? Or both? Deep-fry? Do you boil the meat first? Or marinate it? Blah...blah...LOL. Can anybody share to me the correct procedure, please?
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