How do i crumb chicken?!


Question: How do i crumb chicken!?
Is it the same as when you crumb steak!?

Directions would be great thanks!. Www@FoodAQ@Com


Answers:
These answers make it sound like brain surgery!!

It's simple, and yes, the same as crumbing steak!.

You can use anything from beaten eggs to milk to buttermilk to moisten the meat!. Then whatever you are using for the crumbs, just dredge the meat in afterwards!. You can make it less messy by dipping the chicken in egg (or milk) first, adding crumbs (breadcrumbs or crushed corn flakes) to a large plastic ziploc bag then shaking!. That gives you a much more even coating!! Good luck!Www@FoodAQ@Com

How to crumb
This simple method can also be used to crumb many foods, such as chicken, lamb cutlets, veal schnitzels, fish fillets and vegetables!.

Step 1: Before you start crumbing, arrange the ingredients you'll need for the crumb coating in the order you'll be using them!. Place the flour on a large plate and season with salt and pepper!. Crack the eggs into a bowl and use a fork to lightly whisk!. Place the breadcrumbs on a separate plate!.

Step 2: Use one hand to dip the meat in the flour and shake off any excess!. Then use the other hand to dip the floured meat in the egg, making sure the piece is completely covered in the egg!. Make sure you drain off any excess egg before transferring the meat to the breadcrumbs!.

Step 3: Transfer the piece to the breadcrumbs and press firmly to coat on both sides!. Place the crumbed meat, in a single layer, on a large plate!. Cover with plastic wrap and place in the fridge for 30 minutes to rest before frying!. This will help the crumb coating stick to the meat during cooking!.

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A coat of crunchy crumbs makes meat, fish and vegies even tastier!. So go for gold and follow this step-by-step guide!.

Crumbing is a simple way to add flavour and crunch to everyday meals!. Who can resist a crispy chicken schnitzel or a golden crumbed lamb cutlet!? You can crumb just about anything - from meat, chicken or fish fillets to vegetables such as mushrooms and cauliflower florets - and you're guaranteed that it's going to be a hit with the whole family at dinnertime!.

Crumbing involves coating food in seasoned flour, then dipping it in a liquid, such as whisked egg, and finally in breadcrumbs to create a firm coating that becomes golden and crisp when fried!. By following our simple tips and tricks, you'll learn how to get the perfect crumb coating every time!.

What you need
One of the advantages of crumbing is it doesn't require any special equipment!. To get started, simply have the following utensils on hand in your kitchen!.

a food processor for making your own breadcrumbs
large plates for the flour and breadcrumbs, and separate clean plates for the uncooked and cooked crumbed food
a shallow bowl for the egg
a fork to whisk the egg
a frying pan for shallow-frying
an egg lifter for transferring the food to a plate after frying
paper towel for draining the food after frying!.
Expert tips for crumbing
To crumb foods quickly and easily and achieve perfect results, try these handy hints!.

Before you begin crumbing, arrange your ingredients in an assembly line (starting with the flour, then the egg, and finally the breadcrumbs) on the work surface!. This will make the crumbing process easier!.

Keep one hand as your "dry hand" and the other as your "wet hand" throughout the crumbing process!. Use your "dry hand" for coating the food in the flour and breadcrumb mixtures and your "wet hand" for dipping the food into the egg and transferring it to the breadcrumb mixture!. Not only will this prevent the wet and dry mixtures from combining and sticking to your hands, it will also save you time, because you won't have to keep washing and drying your hands as you crumb!.

Once you've finished crumbing, cover the plate of crumbed food with plastic wrap and place it in the fridge for 30 minutes to rest!. This helps the coating stick firmly to the surface of the food and
stops it from lifting away from the food during cooking!.

Make sure you heat the cooking oil to the correct temperature!. If the oil isn't hot enough, it won't seal the crumbing mixture!. If it's too hot, the crumbing mixture will burn before the food is cooked through!.

How to crumb
This simple method can also be used to crumb many foods, such as chicken, lamb cutlets, veal schnitzels, fish fillets and vegetables!.

Step 1: Before you start crumbing, arrange the ingredients you'll need for the crumb coating in the order you'll be using them!. Place the flour on a large plate and season with salt and pepper!. Crack the eggs into a bowl and use a fork to lightly whisk!. Place the breadcrumbs on a separate plate!.

Step 2: Use one hand to dip the meat in the flour and shake off any excess!. Then use the other hand to dip the floured meat in the egg, making sure the piece is completely covered in the egg!. Make sure you drain off any excess egg before transferring the meat to the breadcrumbs!.

Step 3: Transfer the piece to the breadcrumbs and press firmly to coat on both sides!. Place the crumbed meat, in a single layer, on a large plate!. Cover with plastic wrap and place in the fridge for 30 minutes to rest before frying!. This will help the crumb coating stick to the meat during cooking!.


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* Exported from MasterCook *

Buttermilk Fried Chicken

Recipe By :Six Ingredients or Less Chicken Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- cut up
salt and pepper -- to taste
1 cup flour
1 cup buttermilk
oil

Wash and dry chicken pieces!. Combine salt, pepper and flour in plastic bag!. Dip chicken pieces in flour!. Dip chicken pieces in buttermilk!. Dip them in flour again!. Fry in 1 1/4 inches corn oil for 20 to 30 minutes!. Turn chicken pieces once during cooking!. Drain on paper towels!. Serves 4 at 570 calories!.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 942 Calories; 59g Fat (57!.9% calories from fat); 70g Protein; 27g Carbohydrate; 1g Dietary Fiber; 342mg Cholesterol; 325mg Sodium!. Exchanges: 1 1/2 Grain(Starch); 9 Lean Meat; 0 Non-Fat Milk; 6 Fat!.


Nutr!. Assoc!. : 0 0 0 0 0

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i think it is the same but try this

You can use anything from beaten eggs to milk to buttermilk to moisten the meat!. Then whatever you are using for the crumbs, just dredge the meat in afterwards!. You can make it less messy by dipping the chicken in egg (or milk) first, adding crumbs (breadcrumbs or crushed corn flakes) to a large plastic ziploc bag then shaking!. That gives you a much more even coating!! i hope you have funWww@FoodAQ@Com





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