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This is what an acquaintance of mine would like to know; he fries his chicken Southern (U.S.) style, applying egg and buttermilk, and he monitors the oil temperature, but he can never seem to get the breading to adhere. Any suggestions?


( 24 comments — Leave a comment )
Apr. 27th, 2014 10:49 pm (UTC)
Does he do flour, egg/buttermilk, breading? That first coating of flour is the best way to get breading to stick.
Apr. 27th, 2014 10:58 pm (UTC)
I didn't ask him about the order of steps (and haven't personally been privy to his cooking); I'll ask him, and pass along your recommendation.
Apr. 27th, 2014 11:17 pm (UTC)
I agree with the previous poster. In fact, I've even heard of doing a double series of flour and egg (ie flour, egg and then flour and egg again) before finishing with bread crumbs, panko or even cornflakes and frying. I've also seen recipes that say to put the breaded chicken pieces on a rack so they can dry out a bit before frying.

Edited at 2014-04-27 11:18 pm (UTC)
Apr. 28th, 2014 12:07 am (UTC)
Ah--the layering of the flour and egg is a new one on me. (Admittedly, I've never personally deep-fried chicken--I just roast or oven-fry mine.) I'll let him know, then; thank you.
Apr. 28th, 2014 12:14 am (UTC)
(A digression: there's a certain ironic dissonance between the topic under discussion and the fact that your nom de net references a famously vegetarian character.)
Apr. 28th, 2014 12:35 am (UTC)
Very true. But the classic flour, egg, breading works for other things besides meat. It makes wonderful fried zucchini or eggplant.
Apr. 28th, 2014 12:39 am (UTC)
Or oyster mushrooms (which I'm told actually make fairly plausible mock fried oysters), or seitan; point taken!

Edited at 2014-04-28 12:43 am (UTC)
Apr. 28th, 2014 12:51 am (UTC)
My favourite coating for fried zucchini and other veggies is a batter made with chickpea flour and spices. The resulting fritters can be eaten with sweet, savoury or yogurt based dips.
Apr. 28th, 2014 12:58 am (UTC)
In short, pakora?
Apr. 28th, 2014 01:18 am (UTC)
Or bhajis. I can never figure out the difference. I thought one was a single veggie and the other a mixture of veggies ... but I may be wrong.
Apr. 28th, 2014 09:33 pm (UTC)
If Wikipedia is to be believed, the two terms would seem to be regionalisms for pretty much the same thing:
Apr. 28th, 2014 09:41 pm (UTC)
Thank you for the additional information. Information posted in blogs or journals seemed to imply differently, though I can't vouch for their accuracy, so I wondered if that might be the case. I had read the wiki article, but again, one never knows.
Apr. 28th, 2014 10:01 pm (UTC)
That also strikes me as being the sort of thing that would be very much subject to one's own particular South Asian mother.
Apr. 27th, 2014 11:18 pm (UTC)
Either the oil temp is too low or the meat is too wet underneath the coating.

For just your standard flour dipped - soak in buttermilk overnight, then drain in a colander and pat dry. Season as desired. Dredge in (seasoned) flour and shake off excess. Fry.

If you want the flour coating to be a bit more substantial, then it's soak, drain and pat dry, season, dredge in flour, put it egg/milk mixture (thin it with water if it's too thick and let the extra drip off - you want it only thinly coated). Dredge it back in your flour again and shake off the excess. Fry.

If you're using a panko or other crumb or breading, do the above, substituting your panko/crumbs/crackers/etc. for the second round of flour dredging (you're still going to do the first round of dredging in flour though). Also helps to let the chicken rest for a little bit after dredging to let it adhere a bit more.
Apr. 28th, 2014 12:08 am (UTC)
I'll pass all your suggestions along; thank you.
Apr. 27th, 2014 11:24 pm (UTC)
Does he do it immediately before cooking? He'll get better results by doing it at least 15 minutes in advance, so that the egg layer can evaporate a bit and get sticky.
Apr. 28th, 2014 12:03 am (UTC)
I'll pass that suggestion along; thank you!
Apr. 28th, 2014 12:42 pm (UTC)
What the above poster said. Bread and let the chicken sit for 10-15 minutes before frying. Be sure to season the chicken lightly before starting the breading process, then flour, egg/milk mixture, flour again, dusting off excess each time. The small bit of salt will pull proteins out of the meat, which will bond w/ the first layer of flour, and will help create that good seal for the crust. Fry as normal. Basically, if the meat still looks fully "dry" on the outside before you fry it, you have a higher likely hood of you losing your crust.
Apr. 28th, 2014 01:49 am (UTC)
I pat anything with breading dry first.
Apr. 28th, 2014 01:51 am (UTC)
Thank you; yeah, that seems to be one of the prevailing suggestions.
Apr. 28th, 2014 01:52 am (UTC)
I have been doing cooking with my students as a PBL for math. We discovered you dip chicken in flour, then dredge in egg, finally dip in breading. Bake or fry!
Apr. 28th, 2014 02:19 am (UTC)
yes I second all the flour/egg/breadcrumb suggestions (the flour is crucial in my opinion) plus I tend to crumb them at least 30 mins earlier and then leave uncovered in the fridge.
May. 4th, 2014 03:23 am (UTC)
After the buttermilk soak, I dip my chicken in heavily seasoned flour, let it sit for 15 minutes till the flour turns into a kind of glue, then recoat in more seasoned flour before frying.
May. 14th, 2014 12:55 am (UTC)
One of the best ways is to dip it in flour, then egg, then flour, bread crumbs or panko then fry it. Just like chicken fried steak
( 24 comments — Leave a comment )


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