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The problem there is the marinade has made the chicken wet and gooey - so double battering would be necessary if you want 'breading.' Without any breading would also work as a preparation - just different.

Studies started to appear a few years back - here's just one example: Why it's best not to cook with extra virgin olive oil Supposedly the non.EV 'OO' is better for frying. )That's what TJ's sells as their cheaper OO btw). I use grapseed, rice bran or the reg OO for frying - rapeseed also good...

"Most of the oils, cheeses, canned tomato, etc. we purchase have a label that states "product of", not "bottled in, packaged in"." The post was from EU so I was commenting that here in EU I think it is not necessary to tell the specific country of origin if the product is from a EU country - so...

Thanks much - that whole Velveting procedure looks like something to pay attention to and try - will do. But actually my question was what did I run into with the procedure I used which in fact only used part of tht process - mostly the corn starch and egg white - and then even used vinegar...

Isn't it so that if the oil is bottled in Italy, it needn't say what other EU country the oil might be from? ++ Is anyone paying attention to the 'warnings' that heating EVOO to frying temperatures is not a healthy thing to do?

I had noticed for years that many Chinese restaurants offered their chicken pieces in dishes that actually were a bit rubbery and slippery. I googled this and that and found there was a particular method used for chicken - called 'velveting' chicken. Paradoxically this process should bring...