I need help breadiing just about everything that needs to be breaded...
-- Dave
-- Dave
Food that's Breaded--How do you Perfectly Make?
- Thread starter daveamkrayoguy
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perc-o-prince
Well-known member
I always remember wet/dry/wet/dry.
For chicken cutlets (the base to Chicken Parmigiana) I pound the breast meat thin, maybe 1/4" and season it. Then dredge it in flour, dip in beaten egg, then panko breadcrumbs. I try to make sure each step is thorough as, for example, if I leave a section of floured cutlet without egg on it, the dry panko won't stick to the dry flour. If I try to egg the chicken before it's floured, the wet egg won't stick to the wet chicken.
I do the same with cube steak (soaked in seasoned buttermilk all day) for chicken-fried steak, except it's flour/buttermilk/flour. I use the buttermilk that the steak soaked in between the flour dredges.
Wet sticks to dry and dry sticks to wet. I think no matter what you're coating and cooking, this will help.
Oh, and with the exception of things like shrimp that will fry for a very short time, I don't usually season the flour. I feel you'd need to use so much seasoning that it would be a waste. Plus, if the seasoned flour is the outside, some of the seasonings, like garlic or herbs, that are hitting the oil can burn and give an off flavor. I brine, soak and/or season the victim before the first dredge.
Hope this helps,
Chuck
For chicken cutlets (the base to Chicken Parmigiana) I pound the breast meat thin, maybe 1/4" and season it. Then dredge it in flour, dip in beaten egg, then panko breadcrumbs. I try to make sure each step is thorough as, for example, if I leave a section of floured cutlet without egg on it, the dry panko won't stick to the dry flour. If I try to egg the chicken before it's floured, the wet egg won't stick to the wet chicken.
I do the same with cube steak (soaked in seasoned buttermilk all day) for chicken-fried steak, except it's flour/buttermilk/flour. I use the buttermilk that the steak soaked in between the flour dredges.
Wet sticks to dry and dry sticks to wet. I think no matter what you're coating and cooking, this will help.
Oh, and with the exception of things like shrimp that will fry for a very short time, I don't usually season the flour. I feel you'd need to use so much seasoning that it would be a waste. Plus, if the seasoned flour is the outside, some of the seasonings, like garlic or herbs, that are hitting the oil can burn and give an off flavor. I brine, soak and/or season the victim before the first dredge.
Hope this helps,
Chuck
everyone altogether.....DEEP FAT FRY!, DEEP FAT FRY!
theres always the traditional flour, egg, breadcrumbs....
to make less of a mess, toss your items into a paperbag, add a cup of flour, and shake the heck out of it........then your ready for egg and crumbs....use whatever makes your life easier....
but for a quick coating.....mayonnaise(which is eggs), using a pastry brush to coat all sides, and then toss into the bread crumbs.....then on to cooking what ever method you choose....
never found 'Shake N' Bake' to ever really work....although creating your own mixture and using ZipLoc bags to toss and coat has its advantages....
our own Kevin always has interesting ideas of cooking chicken....
theres always the traditional flour, egg, breadcrumbs....
to make less of a mess, toss your items into a paperbag, add a cup of flour, and shake the heck out of it........then your ready for egg and crumbs....use whatever makes your life easier....
but for a quick coating.....mayonnaise(which is eggs), using a pastry brush to coat all sides, and then toss into the bread crumbs.....then on to cooking what ever method you choose....
never found 'Shake N' Bake' to ever really work....although creating your own mixture and using ZipLoc bags to toss and coat has its advantages....
our own Kevin always has interesting ideas of cooking chicken....
