Yes, of course! Otherwise everything would taste half as salty as it was supposed to.
yes
You can refridgerate between browning and baking but it may affect any crispiness that the browning process may have produced.
No but the pan should be bigger so it's the same thickness as if you weren't doubling the recipe. If you use the same sized pan however, the temperature should be decreased slightly and baked for a longer time.
You need math when measuring ingredients. For example, think of doubling a recipe. You will need to double all the amounts of the ingredients. This requires math.
If you are baking the chicken it is really not necessary to boil it first, just put it in the baking dish and set the oven to the temperature called for in the recipe. The only time I boil chicken is if I am making a soup or stew - boiling for 10 minutes or so cooks most of the meat off the bones.
http://recipes.sparkpeople.com/great-recipes.asp?food=boiled+chicken they offer all kinds of recipes for boiled chicken and healthy meals. They have baking recipes for chicken also.
no
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
The recipe for crispy chicken requires that the chicken be dredged in egg, or buttermilk. It should then be battered with flour, baking soda, and seasonings and then fried. Adding baking soda to the flour helps the chicken to become crisper.
Baking powder in a recipe helps your item rise when baking.
What are you baking? In cakes it helps with the batter.