These are instructions for making oven fried chicken using Shake and Bake or Oven-Fry or homemade breading of your choice,in a manner that will cause the breading to adhere to the chicken better.
Whisk together in one bowl 1 egg white, 1 tbsp. prepared mustard and enough flour to create a mayonnaise-like consistency. Use up to ½ cup of flour.
Place the breading in a second bowl.
Place another 1 cup flour into a third bowl.
Put the wire rack across the baking dish and preheat the oven to 400 degrees F to allow the crust to bake onto the meat better.
Dip the chicken into the flour and shake off the excess.
Dip the floured chicken piece into the egg white mixture to coat. Hold the chicken over the dish to allow the excess to run off the meat and back into the dish.
Place the chicken piece into the breading (Shake & Bake, Oven Fry or whatever breading you are using), flipping it over to completely cover.
Place the breaded chicken piece onto the wire rack. Repeat with the remaining pieces.
Allow the chicken to rest at least 10 minutes on the wire rack before placing it into the oven. This allows the egg white to partially dry, acting as a glue to better adhere the breading to the meat.
Bake the chicken on top of the wire rack over the baking pan to allow air to circulate and to create a crunchy crust on all sides, even the bottom.
Bake according to directions on the box or according to your recipe.
(I cook boneless chicken 20 minutes at 400)
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