When deep frying chicken, assuming:
flour and seasonings egg and milk mix breadcrumbs
does the first layer of flour help the egg to stick better? Why not just add seasonings to the breadcrumbs and skip the flour layer entirely?
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.
Sign up to join this communityWhen deep frying chicken, assuming:
flour and seasonings egg and milk mix breadcrumbs
does the first layer of flour help the egg to stick better? Why not just add seasonings to the breadcrumbs and skip the flour layer entirely?
Yes it is helpful for an initial dip in flour...as it would help the egg to stick better... A little addition of oil in the egg also helps thin the liquid coating, with the extra fat from the egg will help brown the breadcrumbs better underneath. The proteins in the flour and eggs help the bread crumbs stick to the food once cooked. A fabulous and crunchy crust is formed around the food once fried in a pan. Do let me know if my answer is helpful
The first coat of flour gives the egg something to adhere to, and creates a kind of paste for the breadcrumbs to adhere to. Breadcrumbs stick to this paste far better than egg alone.