Questions tagged [breading]

Used for questions about coating an item in crumbs. May also be used for battered coatings for frying

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Yeastless Rusk in breading for deep frying

I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much ...
Tristan's user avatar
  • 586
0 votes
0 answers

Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]

This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
a_sid's user avatar
  • 121
2 votes
0 answers

troubleshooting katsu(Japanese schnitzel) breading falling off

I tried to make pork/beef katsu. My recipe is pork loin/shoulder/steak pat dry season & hammer dredge into flour dip into egg + cream/milk mixture dredge into panko let it rest in fridge to ...
Fermat's Little Student's user avatar
2 votes
1 answer

How to prevent the breading residue sticking in chicken fry?

Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3 batch of chicken i.e 12-15 pieces turned ...
Aneal's user avatar
  • 23
2 votes
0 answers

Creating an eggwash with water vs. milk

In the context of breading meats, is there a difference in how things adhere to one another? What about in regards to the crispiness in the final outcome?
Carl Edwards's user avatar
5 votes
2 answers

When breading and frying, to which ingredient do I add spices?

I'm breading and frying tofu, and the recipe calls for adding spices. Do I add the spices to the flour, the egg, or the (panko) breadcrumbs? The recipe calls for the spices to be added to the panko ...
mkdir's user avatar
  • 367
3 votes
3 answers

Why does the breading always come off of my oven fried chicken?

I love fried chicken, but have been trying to cook oven fried chicken instead due to the lower caloric content. I usually use chicken that has been soaked in buttermilk overnight, drain excess ...
joseph smith's user avatar
3 votes
2 answers

Considerations for prepping breaded chicken for freezing

I have chicken breasts. I want to cut into strips, bread, freeze and later bake or fry. The binder will be egg. The breading will be semolinia bread crumbs. There will be parmesan and italian herbs in ...
Justin Dearing's user avatar
1 vote
1 answer

Questions about battering and frying chicken

I like to fry up chicken occasionally and I've used a few different methods over the years. Typically my recipe is something like: Place milk or egg in one dish Place a flour mixture in another Drag ...
Brh's user avatar
  • 1,596
5 votes
3 answers

breading/crumbing: mixing the eggs and flour?

i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
hashim alkabaaz's user avatar
3 votes
1 answer

cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?

I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the ...
Liz's user avatar
  • 31
2 votes
2 answers

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
Brian George's user avatar
5 votes
1 answer

Ratios of flour-egg-chicken? Simple breading

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 ...
user39553's user avatar
2 votes
2 answers

How long should chicken wait in eggs before applying bread crumbs?

To get the bread crumbs to stick to the chicken, I coat the chicken with eggs. I then put the bowl in the refrigerator. How long should I wait before taking the chicken out of the eggs and rubbing the ...
Celeritas's user avatar
  • 1,635
4 votes
5 answers

What is the purpose of the light coating of flour in a three-step bound breading?

I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off ...
Air's user avatar
  • 2,143
4 votes
1 answer

How to turn a large piece of meat without losing breading

I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried ...
vpipkt's user avatar
  • 143
4 votes
1 answer

thick, crunchy, fluffy corn flakes breading

In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were ...
SF.'s user avatar
  • 3,033
5 votes
7 answers

How to get breading to stick to chicken?

I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
user24947's user avatar
3 votes
2 answers

How to crisp breaded foods the next day (especially panko)

I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it) the next day, it comes out soggy and ...
ashes999's user avatar
  • 1,037
1 vote
1 answer

Why did my chicken fingers not brown?

I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable flour left on them after baking. I did ...
Neeka's user avatar
  • 9
2 votes
1 answer

I'm trying to make cheddar sticks from scratch

What are common commercial food additives that keep the cheese 'melty', but not runny? I have tried making fried cheddar sticks but the cheese just oozes out, like thick water... Freezing first? ...'s user avatar
18 votes
11 answers

How to imitate commercial fried chicken?

I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment: Chicken was ...
CookingNewbie's user avatar
4 votes
4 answers

How do I make the panko bread stick to my egg-coated chicken?

I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I coat the chicken in the egg mix, I try to ...
Dan's user avatar
  • 819
12 votes
7 answers

How do I get breading to stick to pre-cooked chicken for pan frying?

I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
yossarian's user avatar
  • 19k
24 votes
11 answers

How to make extra crispy and crunchy breading like KFC?

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
James Mowery's user avatar
15 votes
6 answers

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from I fried in vegetable oil at 350. Everything came out OK, but the ...
shsteimer's user avatar
  • 1,093