8 votes

breading/crumbing: mixing the eggs and flour?

In general, when battering, wet sticks to dry and dry sticks to wet, but they don't stick to themselves. Thus, if starting with wet food, like meat, the process is usually: flour (dry, sticks to the ...
Chris Macksey's user avatar
5 votes

breading/crumbing: mixing the eggs and flour?

It depends on the final texture you want to achieve. There are tempura recipes that call for flour->batter->breadcrumbs (panko) [thanks @catija!]. You can omit the initial flour layer if you're able ...
Antonio Tahhan's user avatar
5 votes
Accepted

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

The best thing to do is to season the tofu itself (after pressing & drying it). I'm going to use a bunch of example fried fish recipes here, but the same principles apply to tofu, or frankly ...
FuzzyChef's user avatar
  • 63.4k
4 votes

Considerations for prepping breaded chicken for freezing

I don't think there are special considerations for the actual breading procedure. I think the most important considering is to individually freeze the breaded chicken strips. I'd place them on ...
AMtwo's user avatar
  • 9,047
4 votes
Accepted

Questions about battering and frying chicken

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. ...
Caleb's user avatar
  • 4,796
3 votes

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

The longer you let the flour/breadcrumb mixture set on the chicken before cooking, the more the gluten network will set up, which will improve adherence to the meat, as well as make the breading stay ...
Monica Apologists Get Out's user avatar
3 votes

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

The only way you are going to soften the corn meal in the breading is to let it get a bit soggy. Store it in a plastic container in the fridge overnight and let it's own moisture do the job. If the ...
GdD's user avatar
  • 76.4k
3 votes

Incorporating capsicum oil into a chicken breading

Breading chicken usually involves three stages: Dip the chicken in flour to provide a uniform surface for egg to stick to Dip it in an egg mixture Dip it into bread crumbs or some other coarse, dry ...
Sobachatina's user avatar
  • 47.6k
2 votes

How to get breading to stick to chicken?

On fish I seen people coat it in yellow Mustard, I kid you not, then breadcrumb, flour it. The mustard can’t be tasted after cooking. Given how light a taste fish is, wonder if it would work on ...
Oinc's user avatar
  • 21
2 votes

Considerations for prepping breaded chicken for freezing

I would freeze the chick first, individually. Egg & Bread them after freezing will make the stuff stick and it will generally freeze quickly. Then you can place them back in the freezer. It ...
TMC's user avatar
  • 21
2 votes
Accepted

breading/crumbing: mixing the eggs and flour?

Entirely different texture due to different proportions. Through standard crumbing technique you're getting an even, thin crusty layer of what is mostly crumbs, with a small amount of egg. If you ...
SF.'s user avatar
  • 3,033
2 votes

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

Try removing the chicken from the buttermilk, dipping in egg wash (literally just whisked eggs), dip in flour/breadcrumbs/panko (or a combo of the three), then in the egg wash, then back in the flour ...
soup4life's user avatar
  • 713
1 vote
Accepted

How to prevent the breading residue sticking in chicken fry?

You aren't missing anything, it's completely normal for parts of the breading to come off food while it's frying. This residue will keep cooking, leading to blackened breading bit buildup. If pieces ...
GdD's user avatar
  • 76.4k
1 vote

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

Personally, I would add dry spices to dry ingredients. You could salt and pepper the beaten egg for dipping or you could add more salt and pepper after deep frying having removed it to a paper towel ...
CAT's user avatar
  • 39
1 vote

Incorporating capsicum oil into a chicken breading

This might be a long shot, but perhaps maltodextrin could be of service. Maltodextrin is a type of complex sugar that reacts with oils to turn them into powders. This is frequently used in the food ...
Gene's user avatar
  • 11
1 vote

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

The initial flour coating is technically known as a "pre-dust". The goal of a pre-dust is to absorb the moisture on the surface of the substrate (e.g. chicken), and reduce the moisture at ...
Sneftel's user avatar
  • 28.8k
1 vote

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

The last Cooks Illustrated -- America's Test Kitchen -- says the breading sticks better without the initial flour dredge. They fried chicken and exhaustively tested everything and concluded that the ...
jchanse's user avatar
  • 11
1 vote

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

I would recommend a hotter temperature 400 to 425 degrees minimum. If the food has already been cooked, you do not need to have the internal temperatures reach 165. Higher oven temperatures will ...
TJK's user avatar
  • 11
1 vote

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

Use water or milk to thin the eggs, and not oil. I've found the eggs by themselves were too thick and didn't stick well, but thinning them out let them wet the surface evenly enough to get ...
Megha's user avatar
  • 11.8k
1 vote

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

I just put egg on it, let it drip off a little, then just bread crumbs. I deep fry it, OR pan fry it this way and it has never failed me yet.
ValM's user avatar
  • 11

Only top scored, non community-wiki answers of a minimum length are eligible