"Restaurant style" chicken breading?!


Question: "Restaurant style" chicken breading!?
I've fried up chicken fingers and stuff several differnet ways before - tossed in flour, dipped in egg, dipped in flour+water batter, tossed in cornmeal, etc!. etc!.

What I really want is to figure out how to do the thick, bumpy, really crispy breading you get when you get chicken fingers at a restaurant, even like McDonalds!. You can buy them prebreaded but I'd like to know how to do it yourself!.

Is there a recipe I just cant find!? Or is it the deep-fryer that makes it different from just floured and panfried chicken!?

I know theres a bunch of differnet ways to make fried chicken, but I really want the way that makes it just like KFC :)Www@FoodAQ@Com


Answers:
www!.squidoo!.com/chickenrecipe ~ this is supposed to taste exactly like KFC chicken :)Www@FoodAQ@Com

The deep fryer seals it in place so the air bubbles keep the batter inflated!.
Using larger bread crumbles give it that bumpy look!.
In a pinch you can deep fry in a pan if you have a little fry basket to set down in it!.Www@FoodAQ@Com

Make sure your chicken is VERY dry before you start the breading process!.
Dredge the chicken in flour or corn starch then tap off as much of it as you can!.

Quickly dip the chicken in the egg/milk mixture, and then into the breading mixture!.

Move to a rack and let the crust set for several minutes!.

When you put the chicken in the pan, do it SLOWLY so that the hot oil has a chance to set the crust a bit before it hits the bottom of the pan!. Otherwise the crust might stick to the bottom of the pan and tear off!.

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Start with the chicken very cold, then follow kframe's instructions!. However, before cooking, refrigerate the coated chicken for at least half an hour beforehand!. This 'sets' the crumb coating!. It also helps to do a 'double-dip' ie dip and coat a second time!.
The oil must be very hot before you add the chicken, and you must not overcrowd the pan!. As you add the chicken, the oil cools quite quickly, so wait half a minute or so before adding another piece - don't add all the pieces at one time!. If necessary, when cooking a large batch, cook a few pieces first and keep the cooked ones hot and crisp on a rack in the oven while doing the remainder!. (Must be on a rack so any remaining oil in the crust doesn't turn the crust into a soggy mass!.)

also, try to turn the chicken as few times as possible - the more you 'fiddle' with it, the more likely the coating will come off!. Aim for turning just once if possible!.Www@FoodAQ@Com





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