• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Cooking Question: RE: Breaded chicken.

A

Al Neri

Diamond Member
When I bread chicken, I dredge the filets in eggs and then breadcrumbs. For some reason the breading doesn't stick to the whole chicken, so when it is done, there are unbreaded spots. Any ideas how I can get it to stick better? Is it the eggs? How is Italian dressing? Olive oil?


Thanks

Donny
 
first, dredge the breast in a bit of flour all over, then in egg then in breadcrumbs. that will help!
 
Best way i've found is Chicken - egg - flour - egg - breadcrumbs. This gives a fuller and more hardy coating which is less likely to crumble off
 
Flour, egg, panko (japanese bread crumbs). Panko results in a better crust than regular breadcrumbs.

EDIT: adds more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered to be more tender and lighter, yet crunchier for longer than a typical breadcrumb coating.
 
Originally posted by: Uppsala9496
Flour, egg, panko (japanese bread crumbs). Panko results in a better crust than regular breadcrumbs.

EDIT: adds more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered to be more tender and lighter, yet crunchier for longer than a typical breadcrumb coating.
Click to expand...

this is true. It is a lot lighter, crispier coating.
 
You could try soaking the chicken in regular or low-fat buttermilk for about 6-12 hours beforehand and omit the eggs and go straight to the breading.
 
Around here our flour is SEASONED. 😉

oh, and flour, egg, flour. Otherwise the breadcrumbs will just slide right off. The flour allows the egg to stick to the chicky.
 
Beer batter!

Also, cooking breaded chicken on the stovetop/electric skillet *UNCOVERED* will prevent blotchy breading.
 
how do we make crispy flaky skin like KFC's and still cooked it enough to be done and yet still have the breading not be overly done? hehe
 
heh, im too lazy so i just press "dry seasonings" and breadcrumbs into the chicken filet (chicken breast cut 1/3 widthwise along the short axis almost all the way, then 1/3 widthwise from the bottom in the opposite direction almost all the way, then open it up to have a very thin, but very wide chicken filet) and carefully drop it into reasonably hot peanut oil. Then carefully turn the chicken filet over midway into cooking (2 minute cook time total). So far, this has resulted in tender, juicy, tasty chicken and I haven't lost significant amounts of the breading.
 
I don't do breadcrumbs. Just flour and buttermilk, with salt and pepper mixed into the flour. I might use cornmeal sometimes too.
 
This all depends on how you're cooking the chicken.

For frying: Mix 1 egg w/ some corn starch. Add enough corn starch til it's between "gooey" and "runny". Almost the consistency of snot. The thicker the consistency, the more breading and the better the "stick." Then, cover it with seasoned flour, then fry. I'll also note I season the egg / starch mixture too. . .also, the starch is the key ingredient to get the breading to stick. I've tried just egg and flour before, and it didnt work as well. If you add too much starch, you can always add a little milk to thin it out.

For baking: Egg + breadcrumb. If this doesnt work, I dont know what you're doing wrong. I've never had a problem with the bread crumbs sticking to the chicken when I bake it @ 350 for 40min.
 
Originally posted by: goatjc
This all depends on how you're cooking the chicken.

For frying: Mix 1 egg w/ some corn starch. Add enough corn starch til it's between "gooey" and "runny". Almost the consistency of snot. The thicker the consistency, the more breading and the better the "stick." Then, cover it with seasoned flour, then fry. I'll also note I season the egg / starch mixture too. . .also, the starch is the key ingredient to get the breading to stick. I've tried just egg and flour before, and it didnt work as well. If you add too much starch, you can always add a little milk to thin it out.

For baking: Egg + breadcrumb. If this doesnt work, I dont know what you're doing wrong. I've never had a problem with the bread crumbs sticking to the chicken when I bake it @ 350 for 40min.
Click to expand...

Corn starch? Doesn't it get goopy?
 
Crushed corn flakes are better than breadcrumbs...woman has celiac and can't eat bread, this is one of the non-gluten things I eat that is actually better than the original
 
Originally posted by: LolaWiz
first, dredge the breast in a bit of flour all over, then in egg then in breadcrumbs. that will help!
Click to expand...

I think half of AT would starve without you, Lola :Q
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top