Isn't it sweet? I wouldn't want a sweet coating.

No, it's not really sweet. Make sure you add salt and pepper to the batter. You can also add any other seasonings you want. Make sure the batter is thin and let ALL excess drip off the chicken. I found that the less your chicken is covered the better it is. I'm also going to try using this on shrimp!

HTH,
Melissa

An even cheaper crunchier coating for chicken, fish, etc... is pork rinds. If I want spicy I use the bbq if I don't the regular kind. I put them in a zip lock baggie, roll them with a rolling pin and add any seasoning I wish. Dip your stuff in egg, throw into the baggie and voila, shake & bake!! I have even, believe it or not, used the pork rinds, a few crushed almonds, cinnamon, nutmeg and splenda and made a cheesecake crust with it. Can't taste the "pork" and I even fooled my Thanksgiving guests when I used it for a SF punkin' cheesecake !! I am going to try with cocoa and splenda next time for a SF chocolate & peanut butter cheesecake. Can't stand the rinds on their own but this way they are awesome!!