Tips for keeping breading on fried chicken?!
I attempted to make fried chicken last night!. The few pieces that remained "breaded" were delicious!.!.!.!.but most of the pieces lost their breading in the pan!. What can I do to prevent this from happening again!? (Chicken was soaked in buttermilk for a few hours and then dredged in a flour/seasoned salt mixture, then placed in a deep pan with 1/8 inch of oil)!. Thanks!Www@FoodAQ@Com
Answers:
1!. You have to leave the thawed chicken out until the refrigerator chill is off it!. If you put cold breaded chicken into hot oil the breading cooks quickly before the chicken can even get up to temperature and this causes the crust to form as a separate piece that merely covers the chicken and all comes off in one piece when you bite it!.
You don't have to leave the chicken out long!.!.!.20 minutes or so should do it!.
2!. Next, rinse and dry the chicken well with paper towels!. Water under the crust can cause steam pockets between the crust and the chicken during cooking and make it easy for the crust to separate from the meat!. This doesn't happen with buttermilk because of the viscosity of it and it forms more of a "glue" when it comes into contact with the flour than water does!. But still, make sure you let some of the buttermilk run off the chicken before you dip it into the flour mix!.
3!. 1/8" of oil is just not enough!. The oil has to at least come halfway up the height of your pieces of chicken once you've laid them in the pan!. Not only does this mean you can cook your chicken without having to turn it several times (optimally, you should only have to turn it once), but you get more uniform cooking and the crust has a better chance to form as a whole piece that way!. I'm assuming you were cooking whole pieces and not cutlets!? But 1/8" is still not even enough for chicken cutlets unless you've pounded them very thin!.Www@FoodAQ@Com
You don't have to leave the chicken out long!.!.!.20 minutes or so should do it!.
2!. Next, rinse and dry the chicken well with paper towels!. Water under the crust can cause steam pockets between the crust and the chicken during cooking and make it easy for the crust to separate from the meat!. This doesn't happen with buttermilk because of the viscosity of it and it forms more of a "glue" when it comes into contact with the flour than water does!. But still, make sure you let some of the buttermilk run off the chicken before you dip it into the flour mix!.
3!. 1/8" of oil is just not enough!. The oil has to at least come halfway up the height of your pieces of chicken once you've laid them in the pan!. Not only does this mean you can cook your chicken without having to turn it several times (optimally, you should only have to turn it once), but you get more uniform cooking and the crust has a better chance to form as a whole piece that way!. I'm assuming you were cooking whole pieces and not cutlets!? But 1/8" is still not even enough for chicken cutlets unless you've pounded them very thin!.Www@FoodAQ@Com
when i make breaded chicken, here's what i do:
get three bowls out!. One filled with seasoned flour, one filled with seasons bread crumbs, and one filled with eggs!.
dip chicken in egg, then in flour, then in egg again, then in bread crumbs!. Pat the breadcrumbs to the chicken to make it stick a bit better!. This also makes it a bit crispier!. You don't need a whole lot of oil, I find the more you use, the less evenly the chicken will cook anyway (if it has bone in it) because the outside will cook but the inside won't quick enough!. Just use a little bit, and I normally cook on low-med!.
Time consuming and messy, but makes a very excellent meal!Www@FoodAQ@Com
get three bowls out!. One filled with seasoned flour, one filled with seasons bread crumbs, and one filled with eggs!.
dip chicken in egg, then in flour, then in egg again, then in bread crumbs!. Pat the breadcrumbs to the chicken to make it stick a bit better!. This also makes it a bit crispier!. You don't need a whole lot of oil, I find the more you use, the less evenly the chicken will cook anyway (if it has bone in it) because the outside will cook but the inside won't quick enough!. Just use a little bit, and I normally cook on low-med!.
Time consuming and messy, but makes a very excellent meal!Www@FoodAQ@Com
That is the same recipe I use!. all you have to do is make sure you oil/grease is very hot before you put in the chicken!. Then you want to turn the heat down a little!. after a few minutes, move the chicken around to prevent it from sticking to the bottom of the pan!. move the chicken every few minutes as it cooks to help prevent sticking!.
also, make sure you dust a fresh coat of the flour mixture on it just before you put it in the hot grease to absorb moisture!.Www@FoodAQ@Com
also, make sure you dust a fresh coat of the flour mixture on it just before you put it in the hot grease to absorb moisture!.Www@FoodAQ@Com
I use the three step breading method, too!. Wash and dry the chicken pieces, roll them in seasoned flour, then in beaten eggs thinned with milk, then in the final coating!.!.!.more flour, bread crumbs, or whatever you wish!.
For me, the secret to keeping ANY breading on real well while frying is to let the meat rest after you bread it, for half an hour to an hour, on a plate in the fridge so the coating has a chance to dry a bit!. That goes for chicken, schnitzel, green tomato slices, or anything else I want to fry with a breading!.Www@FoodAQ@Com
For me, the secret to keeping ANY breading on real well while frying is to let the meat rest after you bread it, for half an hour to an hour, on a plate in the fridge so the coating has a chance to dry a bit!. That goes for chicken, schnitzel, green tomato slices, or anything else I want to fry with a breading!.Www@FoodAQ@Com
I always mix an egg in with my milk and dip the chicken in that and then into my flour/seasoning mixture!. It works like a charm!. I had the same problem doing it with just milk and my mom told me about it and my fried chicken turns out great everytime now! sometimes I will even dip the chicken in hte egg/milk, then the flour, then back to the egg/milk, then back in the flour again for an extra crispy type feel, just depends on my mood, :)Www@FoodAQ@Com
Hey, this is what you do!! mix up some milk with a couple of eggs!. Don't soak it for hours!. mix flour and season it to taste with pepper and seasoning salt!. Make sure that the oil you have on the shove is at the coorect temp not too hot and not cold!. dip one piece at a time into the egg mix and then coat it with the flour flipping it and then place it into the pan let it cook for a while make sure you place a lid on the pan this will control the temp!. use a folk to turn the chinken over and let to cook more!. do not turn over to soon after placing to in pan this will pull the skin and breading offWww@FoodAQ@Com
I think the only thing you missed is you are suppose to let the chicken rest with the coating on it for at least 5 minutes before putting it into the fry pan!. The moisture on the chicken needs to soak up the breading or it turns into steam and makes it separate!.
Don't turn your chicken too soon, so maybe some more oil would help!. I use about 1/2" of oil!.
I mix about one half crushed corn flakes into my bread crumbs!.Www@FoodAQ@Com
Don't turn your chicken too soon, so maybe some more oil would help!. I use about 1/2" of oil!.
I mix about one half crushed corn flakes into my bread crumbs!.Www@FoodAQ@Com
You have to let that coating set for about 5 - 10 minutes before frying!. also, increase your oil to 1/4 an inch!.
Once that chicken hits the pan, DO NOT TOUCH IT for at least 5 minutes!. That will prevent cracking and breaking, and keep the oil from seeping in and loosening the crust from the meat!.Www@FoodAQ@Com
Once that chicken hits the pan, DO NOT TOUCH IT for at least 5 minutes!. That will prevent cracking and breaking, and keep the oil from seeping in and loosening the crust from the meat!.Www@FoodAQ@Com
You don't say what you mean by breading!. do you mean bread crumbs!?
Here is how I do fried chicken it and it works pretty well:
Roll the chicken pieces in flour first, then in an egg and milk mixture/with whatever seasonings you use, then in flour again!. You will find that the coating sticks much better!.Www@FoodAQ@Com
Here is how I do fried chicken it and it works pretty well:
Roll the chicken pieces in flour first, then in an egg and milk mixture/with whatever seasonings you use, then in flour again!. You will find that the coating sticks much better!.Www@FoodAQ@Com
Tryy brushhinngg egg yoke over the chickenn thatt wayy it will make all the breadinng stick together then put it in the grill for 1 minute each side, then out some sunflower oil in a pan, and then grill it, adn it shoudla ll stay on well not all of it but little bit's!. Hope this helpsWww@FoodAQ@Com
After the buttermilk stage try dredging the chicken through a beaten egg, then through the flour mixture!. And try more oil!. I'd say 1/4" should do the trick!. also make sure the oil HOT when you put it in!. Not to smoke point of course, but hot!. Should turn out great!. Bon apetit!Www@FoodAQ@Com
Try putting an egg wash on the chicken before dredging it in the crumb mixture with the seasoning you want to use!. also, you should use tongs to turn the chicken!.
Good luck!.Www@FoodAQ@Com
Good luck!.Www@FoodAQ@Com
I couldn't fry for years - I just wasn't getting the grease hot enough nor using enough of it!. also, I didn't dip in egg first - now I do!. Maybe that will help you too!.Www@FoodAQ@Com
i usually use flour mixed with seasonings, make sure your oil is very hot before putiing chicken in and only turn chicken once if using a frying pan!.Www@FoodAQ@Com
When we make chicken we cover it with egg so the breading will stick!.!.!.Www@FoodAQ@Com
Crush up corn flakes into a fine powder!.Www@FoodAQ@Com