I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable flour left on them after baking. I did use parchment. Is that why??
Baking – Why did the chicken fingers not brown
bakingbreading
Related Topic
- Baking – Why do the macarons come out looking weird
- Baking – Why did the Chiffon Cake collapse
- Bread – Questions about battering and frying chicken
- Bread – Why does the breading always come off of the oven fried chicken
- Baking – Yorkshire pudding – how do the proportions of the ingredient affect shape, texture and taste
- Baking – Very Sticky Dough Before Kneading
- Baking – Why did the apple skins turn blue/purple-ish in the apple pancakes the next day
Best Answer
Try either a higher oven temperature or more time. Probably higher temperature, unless your chicken was undercooked. Browning occurs above 212F (the boiling point of water), so it won't start until the moisture (eggs and milk) has cooked off of the outside of the chicken.
You may also want to let the milk/egg mixture drip off of the chicken a little (so it isn't too thick) before rolling in the breading.