I would like to thank everyone who contributed to this thread.
I just made another batch and it was the best ever.
The use of a bag made a big difference. That was a great tip.
Also, dipping the chicken in flour before dipping it in the egg batter seemed to work very well. I got lots more coating on the chicken than I ever did before.
I very much appreciate all your help. It worked out super.
Thank you so much.
Lots of good advice in this thread, and WhyNot clearly understands the science.
The thing to remember is that dry won’t stick to dry and wet won’t stick to wet. Raw chicken is generally considered wet, which is why a thin layer of dry (corn starch or flour) is key before the egg wash. And always shake off the excess of any coating. Thicker is not better, it’s just potential glop.
Yes. But it would probably work really well for Quorn or for cheese that’s dry in texture. Like **tdn **(later) said better than I did, “dry won’t stick to dry, wet won’t stick to wet.” Chicken without skin is wet, no matter how much you try to dab it dry with paper towels. Quorn and some cheeses are dry, so a nice thick batter with flour in it will work nicely. 
Great, thanks.
Time to abuse my waistline.