Skippy Posted May 14, 2009 Share Posted May 14, 2009 I just don't get it. When we eat out and my child gets chicken strips the breading sticks to the chicken like it was skin. At home when I roll the chicken around in some egg and then roll it in the breadcrumbs, it is fine and dandy but the breading breaks away from the chicken very easily. Now I never really gave a rats ass about this "problem", but my child has pointed it out to me a few times recently and what can I say other than she is right. What gives? What is the secret to making the breading stick to the chicken? Quote Link to comment Share on other sites More sharing options...
KICK A$$ BLASTER Posted May 14, 2009 Share Posted May 14, 2009 What gives? What is the secret to making the breading stick to the chicken? My wife uses mayonnaise. Works like a charm.... Quote Link to comment Share on other sites More sharing options...
twiley Posted May 14, 2009 Share Posted May 14, 2009 How hot is your oil? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 14, 2009 Share Posted May 14, 2009 flour, egg, bread crumbs. also, as twiley is alluding to... need to make sure your pan and fat are hot enough. if the protien is sticking to the pan, you need to wait it out a little before trying to flip it. Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted May 14, 2009 Share Posted May 14, 2009 eggs Quote Link to comment Share on other sites More sharing options...
Big Country Posted May 14, 2009 Share Posted May 14, 2009 Buy pre-breaded chicken strips at costco. Quote Link to comment Share on other sites More sharing options...
Skippy Posted May 15, 2009 Author Share Posted May 15, 2009 flour, egg, bread crumbs. also, as twiley is alluding to... need to make sure your pan and fat are hot enough. if the protien is sticking to the pan, you need to wait it out a little before trying to flip it. I never tried to use flour. Are you suggesting that I coat the chicken with flour, then toss it in the egg, then coat it with bread crumbs in that order? Does it matter if I am coating the chicken and then tossing it right into the oil? I have heard that you should coat the chicken ahead of time and let the chicken sit in the fridge for a few hours. I don't think that the oil temp is the problem as nothing sticks and it seems to be pretty hot when I toss the chicken in there. Buy pre-breaded chicken strips at costco. We do but I would really like to be able to get this figured out as we like our homemade much better. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 15, 2009 Share Posted May 15, 2009 I never tried to use flour. Are you suggesting that I coat the chicken with flour, then toss it in the egg, then coat it with bread crumbs in that order? Does it matter if I am coating the chicken and then tossing it right into the oil? I have heard that you should coat the chicken ahead of time and let the chicken sit in the fridge for a few hours. I don't think that the oil temp is the problem as nothing sticks and it seems to be pretty hot when I toss the chicken in there. We do but I would really like to be able to get this figured out as we like our homemade much better. yep... i am saying that doing it in that order will give you better results. there should be no issue with coating and going right in the hot pan. most of the restaurants i've worked in, where dredge in flour..we go right in. when doing dishes that require three stage breading..... when do it before service (so you are fine doing it in advance). at home i bread everything then start searing. also...for most items i prefer panko to standard bread crumbs...but it depends upon what you are making Quote Link to comment Share on other sites More sharing options...
irish Posted May 15, 2009 Share Posted May 15, 2009 flour, egg, bread crumbs. also, as twiley is alluding to... need to make sure your pan and fat are hot enough. if the protien is sticking to the pan, you need to wait it out a little before trying to flip it. That's how the wifee does it and it works like a charm every time. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 15, 2009 Share Posted May 15, 2009 Geez that's easy.....make the stall more narrow Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted July 5, 2009 Share Posted July 5, 2009 Shake and Bake......my kids like it better than my "homemade" breading technique anyway. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted July 6, 2009 Share Posted July 6, 2009 ATK has a good technique for breaded and baked cod fillets: When making your egg wash, whisk in a few tablespoons of flour. It's almost like a beer batter, but without the beer. The thicker, batter-like wash will make the breadcrumbs stick like crazy. Quote Link to comment Share on other sites More sharing options...
mrip Posted July 6, 2009 Share Posted July 6, 2009 I'm told the secret is making sure the oil is the proper temp. What that is I couldn't tell you. Quote Link to comment Share on other sites More sharing options...
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