14 votes

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

Spices or egg do not get absorbed into chicken, or any other protein in any significant manner given any safe amount of time Some amount of sodium from a brine will get absorbed, but this is ...
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  • 24.9k
7 votes

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

The flour as the first dredging step does help the rest of the breading stick. Think traction. It gives the egg something to hold on to, which then holds on to the breadcrumbs. You're right, the vast ...
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  • 58k
7 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 ...
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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 ...
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  • 46.3k
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 ...
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5 votes

How to get breading to stick to chicken?

This has been answered in a related question : https://cooking.stackexchange.com/a/13878/67 So, to sumarize & relate to your current situation : don't mix your coating together, as you want ...
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  • 75.5k
4 votes
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How to turn a large piece of meat without losing breading

Here are a few ideas which might help: Toss the meat in some flour first, then put it in the sauce, then breadcrumb it. The flour will help everything stick better I haven't seen your honey sauce ...
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  • 246
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 ...
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  • 8,065
4 votes
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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. ...
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  • 4,607
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 ...
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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 ...
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  • 67.1k
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 ...
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  • 46.8k
3 votes
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thick, crunchy, fluffy corn flakes breading

The comments have already touched on a number of potential solutions. The core problem seems to be that you need a thicker, more viscous batter than can hold onto the cornflakes better than raw egg. ...
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  • 14.7k
2 votes

How to get breading to stick to chicken?

You have to get the chicken "tacky". It's great to soak it in buttermilk for a while, let the buttermilk drip off and then bread the chicken. You can also use egg. Some people use flour, then egg, ...
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  • 58k
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 ...
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  • 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 ...
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  • 21
2 votes
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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 ...
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  • 2,973
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 ...
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  • 703
1 vote
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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 ...
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  • 67.1k
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 ...
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  • 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 ...
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  • 11
1 vote

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

As I always see my mother, she just coat it with egg then apply breadcrumbs and directly place it in the hot frying oil. Waiting is just for spicing or seasoning to allow the meat catching spices ...
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  • 121
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 ...
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  • 20.7k
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 ...
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  • 11
1 vote

How to get breading to stick to chicken?

I know what you're making is better than shake 'n bake, but the method for that is super simple. Mix your breading, wet your chicken (water, milk, buttermilk, whatever), put pieces of chicken in a ...
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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 ...
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  • 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 ...
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  • 11.6k
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.
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  • 11

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