Keep That Coating: The Secret To Perfectly Breaded Chicken

Breaded chicken is a quick, easy, and delicious meal, but it can be frustrating when the breading falls off. The key to crunchy, evenly coated chicken is to ensure that the breading sticks to the chicken. This can be achieved by following a few simple steps. Firstly, make sure the chicken is completely dry before starting the dredging process. Secondly, flour the chicken before dipping it in an egg wash, which will help the sticky coating adhere to the meat. Thirdly, ensure the chicken is thoroughly coated in the breading mixture, with a thick coating that covers all sides of the chicken. Finally, chill the breaded chicken before frying to allow the coating to set and stick effectively. By following these steps, you can enjoy perfectly breaded chicken with a crunchy exterior and juicy, tender meat.

Characteristics of breading chicken so it doesn't fall off

Dry the chicken thoroughly before breading

The first step to breading chicken is to ensure the chicken is completely dry. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to become soggy, and it will not adhere properly to the chicken. This will prevent the egg mixture from latching on to the chicken, which will ultimately prevent the breading from sticking.

It is important to note that the chicken should not be too cold when frying, as this can cause the chicken to be undercooked when the breading is fully browned. Adding ice-cold chicken to hot oil will immediately cool the oil, resulting in greasy chicken instead of crispy.

To avoid this, let the chicken sit at room temperature for 15 to 30 minutes before cooking. However, do not let the chicken sit in flour overnight, as this can cause the moisture from the chicken to overwhelm the starch layer, leading to the breading coming off during cooking.

The goal is to achieve crispy chicken, so it is crucial to start with a breading that is already crispy. Japanese-style breadcrumbs, known as panko, are ideal for this. Panko is more of a flake than a crumb, and it has been dried or lightly toasted to provide extra crunch. If you substitute ordinary breadcrumbs, even toasted ones, they won't give the same crunch.

In summary, ensuring the chicken is thoroughly dry before the dredging process is essential for achieving crispy, well-coated chicken and preventing the breading from falling off.

Use a flour or starch mixture to help the coating stick

When it comes to breading chicken, a flour or starch mixture is often used to help the coating stick. This technique is known as the classic three-step system: flour, egg, and crumb. Firstly, ensure your chicken is completely dry by patting it with paper towels. You can also leave the chicken uncovered in the refrigerator to dry it out. A dry surface will help the flour adhere evenly to the chicken.

Next, dredge the chicken in flour, making sure to coat it thoroughly and evenly on all sides. Shake off any excess flour, as this will prevent the egg mixture from sticking properly. You can use plain flour or season the flour with your choice of herbs and spices for added flavour.

After coating the chicken in flour, dip it into a bowl of beaten eggs. You can use plain eggs or add a teaspoon of Dijon mustard or a few drops of hot sauce for a kick of flavour. The eggs should coat the flour thoroughly. If you prefer, you can also use buttermilk, which will make the chicken sticky and help the breading adhere better.

Finally, gently pat the chicken to ensure the flour and egg layers are well adhered before proceeding to the final step of the breading process.

Chill the chicken after breading to help the coating set

Once you have coated the chicken in the breading mixture, it is important to let it chill in the refrigerator for about 30 minutes. This step is crucial as it helps the layers of breading ingredients solidify and adhere better to the chicken. By chilling the chicken, you allow the moisture from the chicken and the egg wash to be absorbed into the dry ingredients, creating a cohesive and sturdy coating.

During this chilling period, the breadcrumbs, flour, and other dry ingredients will absorb the moisture, causing them to soften slightly and form a sticky paste that clings tightly to the surface of the chicken. This paste acts as a glue, bonding the breading to the chicken and creating a strong foundation for the coating.

Additionally, chilling the chicken helps to dry out the surface, which is essential for the flour and other dry ingredients to adhere properly. A dry surface ensures that the flour doesn't become soggy and can act as an effective barrier between the chicken and the egg wash or wet ingredients. This dry layer helps to create separation between the chicken and the wet ingredients, preventing them from mixing and causing the coating to loosen and fall off during cooking.

The chilling time also allows the proteins in the egg wash or buttermilk to relax and set, forming a cohesive network that binds the dry ingredients together. This protein network adds strength and elasticity to the coating, making it more resistant to cracking or falling off when the chicken is handled or cooked.

By giving the chicken this resting period, you are essentially allowing the different components of the breading to work together and create a unified coating that is well-bonded to the chicken. This simple step can make a significant difference in ensuring that the breading stays put during cooking and results in a crispy, crunchy exterior that complements the moist and tender chicken within.

Don't overcrowd the pan when frying

When frying chicken, it is important to not overcrowd the pan. This is a common mistake when cooking in large quantities. Overcrowding the pan with chicken will cause the meat to stew in its juices and the juices of other pieces of chicken, rather than browning. This is because the chicken will release moisture as it cooks, and if the pan is overcrowded, the liquid will not be able to evaporate, and the Maillard reaction will not occur. This reaction is responsible for the colour and flavour of browned meats.

To avoid overcrowding, it is recommended to cook in batches. This will allow the hot air to circulate and the moisture to escape. A rule of thumb is to not fill more than half of the pan's surface. This may still be too much for wetter or fattier foods. It is also important to note that overcrowding the pan will result in longer cooking times and a less appealing final dish.

When frying chicken, it is also important to be patient and not touch or turn the meat too much. The chicken should only be flipped once, when a golden rim appears around the edge. This will help to ensure that the breading stays on the chicken.

It is also worth noting that the definition of overcrowding may vary depending on the ingredients being cooked. For example, onions can be piled up a bit more in the pan as they release less liquid after the first 10 minutes of cooking, and the temperature of the onions will rise. However, for ingredients that release more moisture, such as spinach and mushrooms, it is even more important to avoid overcrowding the pan.

Be patient when frying and only flip once

When frying breaded chicken, it's important to be patient and only flip it once. This will help ensure that the breading stays on the chicken and doesn't fall off.

Firstly, make sure that the chicken is thoroughly coated in the breading mixture. The breading should be patted down gently on all sides of the chicken to ensure that it sticks to the egg layer and forms a well-coated, crunchy exterior.

Once the chicken is coated, place the pieces into hot oil with plenty of space around them. It's important to avoid overcrowding the pan, as this can cause the breading to come off. Fry in smaller batches if necessary.

Now, here comes the crucial part: be patient and don't flip the chicken too early! You want to wait until a golden rim appears around the side of the chicken that is submerged in oil. This golden rim is a sign that the breading is starting to crisp up and is ready to be flipped.

By waiting for the golden rim to appear, you allow the breading to solidify and adhere better to the chicken. Flipping too early can cause the breading to fall off or become unevenly cooked. So, exercise some self-control and only flip the chicken once!

Finally, when you do flip the chicken, be cautious and gentle. Try not to touch or turn the chicken too much after this initial flip. This will help ensure that the breading stays intact and doesn't fall off in the oil.

Frequently asked questions