Claire Thompson
Breading chicken is a simple process that can be done in a few easy steps. The standard breading procedure involves coating chicken in flour, egg, and breadcrumbs, in that order. This creates a seal that keeps the chicken juicy. However, the breading often falls off during cooking. To prevent this, the chicken must be dried thoroughly before coating. The coated chicken should then be left to chill for 15-30 minutes to allow the layers to solidify and adhere better. The chicken should only be flipped once a golden rim appears around it.
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What You'll Learn
Start with a layer of flour to absorb moisture
When it comes to breaded chicken, a common issue is the breading falling off the chicken. To prevent this, it is recommended to start with a layer of flour to absorb moisture. This is an important step as it dries off the outside of the chicken, making it easier for the other ingredients to stick.
Firstly, remove the chicken from its packaging and pat the surface dry on both sides with paper towels. You can also leave the chicken uncovered in the refrigerator to dry it out. It is important to ensure that the chicken pieces are dry as a dry surface will help the flour adhere evenly to the chicken.
After drying the chicken, coat it with flour, shaking off any excess. The flour will absorb excess moisture and help the next layer adhere. It also gives the egg something to cling to, otherwise, it would slide right off the chicken. The flour coating should be thin, and it is important to remove any excess flour before adding the egg wash.
Following this, dip the chicken in beaten egg or buttermilk, or a combination of the two. The egg wash will coat the flour thoroughly and create a sticky coating that the breadcrumbs can adhere to.
Finally, coat the chicken with breadcrumbs, such as panko, cornmeal, or cereal crumbs. Panko is a popular option as it is light and flaky, creating a delicate texture. Make sure the breadcrumbs completely cover the chicken, forming a nice, thick coating. Gently pat the coating on all sides of the chicken to help it adhere.
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Dip in beaten egg
To keep the crust on your breaded chicken, one of the essential steps is to dip the chicken in beaten egg. This is the second step in the standard breading procedure, after coating the chicken in flour and before coating it in breadcrumbs. The flour absorbs excess moisture and helps the egg coating adhere, and the egg then allows the breadcrumbs to stick evenly to the chicken.
It is important to ensure that the flour coating is even and that any excess is shaken off before dipping the chicken in the beaten egg. The beaten egg should thoroughly coat the flour, but it is also important not to leave any excess egg, as this can prevent the breadcrumbs from sticking. You can dip the chicken in the beaten egg using your hands, but this can get messy, so tongs are recommended.
The beaten egg layer helps the breadcrumbs cling to the chicken, creating a seal that keeps the chicken's juices inside. The breadcrumbs bring texture and flavour to the dish, and the courser the crumb, the crunchier the breading will be. Panko breadcrumbs are a popular option, but you can also use fresh breadcrumbs, crushed crackers, pretzels, or cornflakes.
After coating the chicken in the beaten egg and breadcrumbs, it is important to gently pat the chicken on all sides to help the coating adhere. You can then place the chicken on a cooling rack or platter and chill it in the refrigerator for about 30 minutes. This allows the layers of breading to solidify and adhere better after cooking.
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Coat with breadcrumbs
To keep the crust on breaded chicken, it is essential to coat the chicken with a layer of breadcrumbs. This step brings texture and flavour to the chicken. Panko, Japanese-style breadcrumbs, are a popular option for breaded chicken due to their light and flaky texture. However, any type of breadcrumb will work, including fresh breadcrumbs made from pulsing torn bread in a food processor. If you want to get creative, you can also use crushed crackers, pretzels, or chips instead of traditional breadcrumbs.
Before coating the chicken with breadcrumbs, it is crucial to follow the standard breading procedure: first, coat the chicken with flour, then dip it in beaten egg, and finally, apply the breadcrumbs. The flour dries the surface of the chicken, making it easier for the other ingredients to stick. The egg layer provides something for the breadcrumbs to cling to. It is important to ensure that the chicken is evenly coated with each layer and that you gently pat the coating on all sides of the chicken to help it adhere.
After coating the chicken with breadcrumbs, it is recommended to let it rest at room temperature for 15 to 20 minutes or chill it in the refrigerator for about 30 minutes. This step helps the layers of breading ingredients solidify and adhere better during cooking. When cooking the chicken, be patient and do not flip it over too early. Wait until a golden rim appears around the chicken before turning it to the other side.
Additionally, to ensure a crispy crust, you can spray the breaded chicken with cooking spray before baking or air frying. If you want an even crispier result, you can also double bread the chicken, resulting in an extra-thick coating.
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Chill in the refrigerator
Chilling breaded chicken before frying is a crucial step in ensuring the breading adheres to the chicken. It is recommended to place the chicken in the refrigerator for 15 to 30 minutes to allow the moisture from the chicken and the egg wash to be absorbed by the flour, creating a glue-like effect that helps the breading stick. This step also gives the breading a chance to set, resulting in a crispy and crunchy coating.
It is important to note that the chicken should not be cooked straight from the fridge, as it may lead to uneven cooking. The cold chicken can lower the temperature of the cooking oil, resulting in greasy chicken instead of a crispy texture. Therefore, it is advised to let the chicken come to room temperature for about 15 to 30 minutes before frying. This ensures that the chicken cooks evenly, and the breading does not overcook or burn while the interior remains undercooked.
The choice of breadcrumbs also plays a role in achieving the desired crunch. Japanese-style panko breadcrumbs are ideal as they are dried or lightly toasted, providing an extra crunch. Regular breadcrumbs, even when toasted, may not deliver the same level of crispness. However, if you want to experiment with different crumbs, you can create your own breadcrumbs by processing cubed Italian bread with seasonings, herbs, or even adding Parmesan for an umami flavour.
Additionally, drying the chicken thoroughly before breading is essential. A dry surface helps the flour adhere evenly, and the final pat down after coating ensures that the crunchy coating sticks to the chicken. Using multiple paper towels, ensure that the chicken is as dry as possible before proceeding with the breading process.
While chilling is a critical step in achieving the perfect breaded chicken, it is equally important to follow the other stages of the breading process, such as dredging in flour, dipping in an egg wash, and coating with breadcrumbs. Each step plays a vital role in ensuring the breading adheres to the chicken and creates the desired crispy texture.
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Cook in batches
When frying breaded chicken, cooking in batches is essential to maintaining a crispy crust. Frying in smaller batches ensures that the oil temperature remains consistent. If too much chicken is added to the oil, the temperature drops, and the crust absorbs the oil, resulting in a soggy exterior. By frying in smaller batches, you maintain a high oil temperature, promoting even cooking and a crispy crust.
To cook in batches effectively, use a pot or Dutch oven that comfortably fits the chicken pieces without overcrowding. A crowded pot will lower the oil temperature and create more steam, leading to soggy breading. A spacious pot allows the chicken to fry evenly and promotes a crispy crust.
Before adding the breaded chicken, ensure the oil is sufficiently hot. Target a temperature range of 325°F to 350°F (163°C to 177°C). This temperature range is hot enough to seal the crust and create a crispy exterior, but not so hot that it burns the breading before the chicken is cooked through. Use a deep-frying thermometer to monitor the oil temperature, making adjustments as needed.
Once the oil is hot, carefully add the breaded chicken pieces in batches. Avoid adding too much chicken at once, as this will lower the oil temperature. Fry the chicken until the crust is golden brown and crispy, then use tongs or a slotted spoon to remove the pieces from the oil and drain on a wire rack or paper towels. Allow the oil temperature to return to the target range before adding the next batch.
By frying the breaded chicken in batches and maintaining the proper oil temperature, you ensure that the crust remains crispy and delicious. This technique is essential for achieving the perfect breaded chicken with a crunchy exterior and juicy, tender meat.
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Frequently asked questions
There are a few steps you can take to keep the crust on your breaded chicken. Firstly, make sure the chicken is dry before you start. You can pat it dry with a paper towel or leave it uncovered in the refrigerator. Secondly, use flour as your first coating, which will help the other ingredients stick. Thirdly, use an egg wash as your second coating. You can use beaten eggs, buttermilk, milk, or a combination of egg and buttermilk. Fourthly, coat the chicken with breadcrumbs. Panko is a popular option, but you can also use crushed crackers, pretzels, cornflakes, or even cereal crumbs. Finally, chill the chicken in the refrigerator for 15-30 minutes to help the layers solidify and adhere.
The standard breading procedure for chicken, also known as the "three-step breading process", involves coating the chicken in flour, followed by an egg wash, and finally breadcrumbs.
There are a few reasons why your breaded chicken crust may be falling off. Firstly, the chicken may not have been dry enough before you started. Secondly, you may not be using the standard breading procedure of flour, egg wash, and breadcrumbs. Thirdly, you may not be letting the chicken rest after breading to allow the layers to solidify and adhere.
If you don't have eggs, you can use mayo, mustard, tomato paste, sour cream, heavy whipping cream, or milk as a substitute.
Panko is a popular option for breading chicken as it is light and flaky, resulting in a crunchy texture. However, you can also use regular breadcrumbs, crushed crackers, pretzels, cornflakes, or cereal crumbs.
