Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb mixture.
It just doesn't work for me. In the process of dipping the chicken in egg, much of the flour gets wiped off and ends up in the egg; the flour that remains sticks to the chicken in gooey clumps, and those clumps tend to resist coating with bread crumbs. After the third or fourth chicken tender has been treated, the egg has become a mess because of all the flour that's been washed off.
I've finally given up on that method and I simply do the egg and bread crumb part of the recipe, which seems to work just fine.
So why would I put flour on first - what's the advantage? And what am I doing wrong that makes it work so badly?