5

If I am making 1lb of chicken, how much flour, and how much breading mixture, should I lay out to use?

The answer will differ depending on how thick you want the coatings of course, but what's a fair or solid amount?

I'm trying to make breaded chicken strips, but have no idea if I need to use the whole breading box, half the box, etc.


Measurements in grams preferred (I'm using a scale). For the eggs, they're Large AA iirc aka 70cal size.

2

I'm not sure that's the answer you were looking for but maybe it'll be helpful:

Most cooks don't find a reason to measure breading ingredients.

A bowl of eggwash will give you the same coating wether two or twenty eggs are beaten in it. Two beaten eggs and two tablespoons of water go a long way and are usually enough. And the same goes for flour and breadcrumbs: The amount in the bowl doesn't determine the thickness of the coating. It's your hands that do it.

If you're just talking about economy, then allow me to suggest a trick I've seen in restaurants' kitchens: Use more flour and crumbs than you need, and after you're done strain them through a sieve. Pieces touched by eggs will clump and be strained out, and clean flour and crumbs will return to the fridge.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.