Even more than that, the texture will almost always be the same- quite tough, not inedible, but just really well cooked, no tenderness.
a great crumbing method is to combine both a crunchy exterior with a warm, extremely tender interior of meat. this is rarely found on menus. I propose this:
1 . take a couple of good size organic chicken thighs, or even boneless legs (although you will need to open them up and carefully cut out any grissle).
2 . heat a medium - deep pan on the stove (high) add some coursely chopped onion, carrot and celery
3. give the chicken a dust on flour, the pat off until only lightly coated.
4. brown the chicken on a high heat
5. when golden say 3 min, add warm water unitl meat is just covered.
6. turn to a low heat and simmer for as long as it takes to get the chicken uber - tender. don't touch it too much, but you may need to add a touch more warm water 45 min into the process.
7. when tender as hell - don't worry you can tell - (rhymes) you should remove the meat with a slotted spoon gently onto a plate to cool. then refridgerate until cold and "set"
8. prepare your crumbing station - flour, scrambled mix, crumbs
9 crumb the babies gently with 'passion fingers'
10. bring a heavy based pan to medium heat with vegetable oil 1cm.
11. turn to a low heat and then add the chicken, only turn once, when the she is golden. the real trick is to fry the crumbed chicken away on very low, just crackling away - this will re heat the meat and also not burn , but more golden -ise the exterior.
serve with a pimped out coleslaw on a hot day, or roast root vegetables in the winter. mustard / cornichons great too for either serving suggestion.
guests will very rarely, or maybe never, have tried such an amazing crumbed chicken.
