Gradually beat milk and flour mixture into the butter mixture, alternating milk and flour.

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And one way to ensure that is to combine the butter and mixture with the flour in two stages.

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Remove chicken from bag, shaking off excess flour mixture.

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Place flour mixture in a large zip-top plastic bag.

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Reserve remaining flour mixture.

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Discard remaining flour mixture.

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Once we'd stirred together the flour, milk, salt, sugar and butter, and inoculated the mixture with yeast, the dough quickly cohered.

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