Mia Patel
Breading chicken is an easy way to turn a basic dish into a delicious, golden brown, and crispy meal. The standard breading procedure is a simple wet-dry-wet-dry process. First, pat the chicken dry with a paper towel. Next, dredge the chicken in flour, dip it in egg wash, and then coat it with breadcrumbs. Season each layer before you start dipping to ensure well-seasoned food. You can also experiment with different dry coatings, such as almond, coconut, or chickpea flour, and add spices to the breadcrumbs. The key is to ensure that each cutlet is evenly coated before frying, baking or air-frying until golden brown and crisp.
Order of dipping chicken before breading
| Characteristics | Values |
|---|---|
| First step | Dip chicken in flour first to form a sturdy base |
| Second step | Dip in egg to bind with the flour |
| Third step | Dunk in the final breading, which can be breadcrumbs, cornflakes, or cornmeal |
| Alternative steps | For a thicker coating, repeat the flour and egg steps before the final breading |
| Alternative steps | For southern fried chicken, use an egg wash, flour, another egg wash, and a final flour coating |
| Alternative steps | Instead of flour, use almond flour, coconut flour, or chickpea flour |
| Alternative steps | Instead of egg, use mayo, mustard, tomato paste, sour cream, or heavy whipping cream |
| Alternative steps | For the final breading, use rice flour for crispiness |
| Alternative steps | Add dijon mustard to the egg mixture for tanginess |
| Alternative steps | Add dried aromatics and seasoning to the flour dredge or final coating |
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What You'll Learn
Flour first for a sturdy base
When it comes to breading chicken, the order of ingredients is crucial for creating a sturdy coating that seals in the juices. While some recipes may vary, the standard breading procedure for chicken is wet-dry-wet-dry.
Starting with a dry layer is essential to ensure the subsequent wet layer has something to bind to. By dipping the chicken in flour first, you create a sturdy base. The flour dries off the chicken's moist surface, making it easier for the next layer to stick. This initial flour layer also helps absorb any excess moisture, preventing the egg layer from sliding off.
After coating the chicken in flour and shaking off the excess, the next step is to dip it in eggs. The egg acts as a binding agent, adhering to the flour layer and creating a sticky surface for the final breading. This step also contributes to the overall thickness of the coating.
For the final dry layer, you can use breadcrumbs, cornflakes, or even crushed corn flakes. Press the chicken firmly into this final dry ingredient to ensure an even and thorough coating. This step adds texture and crunch to the chicken.
The "flour first" approach is a fundamental technique in breading chicken, providing a stable foundation for the subsequent layers and ensuring a juicy and well-coated final product.
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Egg wash next for binding
After coating the chicken in flour and shaking off the excess, it's time for the egg wash. The flour coating helps to dry off the outside of the chicken, making it easier for the other ingredients to stick. The light coating of flour allows for more egg wash to adhere to the chicken.
The egg wash acts as a binding agent, allowing the next dry ingredient to stick to the chicken. This could be breadcrumbs, flour, cornmeal, or another dry ingredient. The egg wash will glue the final breading together perfectly.
If you want a thicker breading, you can repeat the process, coating the chicken in flour, then egg, then flour again. This will create a very thick breading, so it requires careful cooking to avoid over-browning the outside.
If you don't have eggs, there are a few substitutes you can use. Mayo, mustard, tomato paste, sour cream, or heavy whipping cream can all act as binding agents in place of eggs.
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Breadcrumbs for a crispy finish
When it comes to frying chicken, the general process involves coating the chicken in flour, followed by an egg wash, and then a final layer of breadcrumbs. This is known as the "wet-dry-wet-dry" method, where the flour and egg washes allow for the breadcrumbs to stick to the chicken.
To achieve a crispy finish, the choice of breadcrumbs is important. Panko, a type of Japanese breadcrumb, is often recommended for its ability to produce a crispy texture. Toasting the breadcrumbs before coating the chicken is also essential for a crispy finish. This can be done by spreading the breadcrumbs on a baking sheet and baking them in the oven at around 300-350°F until they are golden brown and crispy.
Additionally, the type of bread used to make the breadcrumbs matters. Stale bread works particularly well for achieving a crispy texture, but fresh bread can also be used. Sourdough is a popular choice for its tangy flavor, but any type of bread will do. Removing the crusts is generally recommended, especially for crusty breads like sourdough.
To enhance the flavor and crispness of the breadcrumbs, they can be tossed with olive oil and salt before baking. Seasonings such as garlic powder, onion powder, dried basil, or Italian seasoning can also be added to taste.
By following these steps and using the right techniques, you can achieve a crispy finish to your breaded chicken.
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Try different types of flour
The standard breading procedure for chicken is wet, dry, wet, dry. The first wet layer is usually an egg wash, and the first dry layer is typically flour. The flour coating allows the egg wash to stick to the chicken, and the egg wash allows the final dry layer (breadcrumbs, flour, cornmeal, or another dry ingredient) to stick.
There are many different types of flour that can be used in the breading process, each with its own unique characteristics and benefits. Here are some options to consider:
All-purpose flour is a versatile option that can be used for breading chicken. It is a good choice for those who want a simple and straightforward breading process. All-purpose flour will result in a crispy and crunchy coating when combined with other dry ingredients like breadcrumbs or cornflakes.
Wondra flour is a brand of instant flour that has been pre-cooked and dried. It is typically used for thickening sauces and gravies. Wondra flour is low in protein, which can absorb water and become soggy. It is also high in amylose starches, which provide a crunchy texture. This type of flour is an excellent choice for those who want a crunchy coating that stays crispy even when cold.
Coconut flour is a gluten-free and grain-free alternative to traditional wheat flour. It has a light and airy texture and produces a crispy and delicious coating on fried chicken. Coconut flour is a great option for those on a keto or gluten-free diet, as it provides a crispy and light texture without the use of wheat flour.
Potato starch is often used in professional kitchens to create the crispiest fried foods. It results in a light and airy texture, similar to coconut flour. However, it can ruin oil faster than other types of starch, so it may not be suitable for deep-frying in large quantities.
Rice flour is another gluten-free alternative to wheat flour. It is known for producing a crispy and crunchy texture when used in breading. Combining rice flour with all-purpose flour or potato flour can result in an even crispier coating.
Chickpea flour is a unique option that can be used in breading chicken. It provides a crispy and crunchy texture and is a good source of protein and fiber. Chickpea flour is a great choice for those who want a gluten-free and grain-free alternative to traditional flour.
When breading chicken, it is essential to season the flour and other dry ingredients to enhance the flavor of the dish. Additionally, pressing the final dry layer onto the chicken can help ensure a crispier texture.
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Seasoning and spices
The dry layers are where you can get creative with your spices and seasonings. The first dry layer is usually flour, and this can be seasoned flour. You can use regular flour, or alternatives like almond, coconut, or chickpea flour. Seasoned flour can be as simple as adding salt, or you can add a blend of spices. A flavour-rich blend might include cumin, coriander, oregano, cinnamon, and smoked paprika. You can also add garlic powder, black pepper, or even ranch dressing mix and cornflakes.
The second wet layer is often buttermilk, and again, this can be seasoned. The final dry layer is usually breadcrumbs, and these can also be seasoned. You can use Panko for extra crispiness, or cornflakes for a unique twist.
The options for seasoning and spices are endless, and you can adapt the flavours to your own taste. The key is to ensure you have a well-seasoned dish, and that each layer is adhering to the chicken to create a delicious, crispy coating.
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Frequently asked questions
The correct order of ingredients for breading chicken is flour, egg wash, and then breadcrumbs. First, dredge the chicken in flour and shake off any excess. Next, dip the floured chicken in the egg wash and let the excess drip off. Finally, move the chicken to the bowl of breadcrumbs, pressing it into the mixture and flipping it to ensure the entire cutlet is coated thoroughly.
Each ingredient in the breading process has a specific role. Dredging the chicken in flour dries off the outside of the chicken, making it easier for the other ingredients to stick. The egg wash binds to the flour and sticks in place, and the breadcrumbs create a crispy texture.
Yes, you can experiment with different types of flour and breadcrumbs. For the flour, you can use almond flour, coconut flour, chickpea flour, or rice flour. For the breadcrumbs, you can use Panko or crushed corn flakes.
Yes, if you don't have eggs on hand, you can use mayo, mustard, tomato paste, sour cream, or heavy whipping cream.
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