Not only was the breading successful, it held equally well with or without the flour dredge. I had to look closely, once the chicken was cooked, to tell which pieces had received which preparation. There is clearly more to the story. It says, "To streamline the traditional multistep breading process, we ditched the flour and found that we got a more delicate crust. Sign up or log in Sign up using Google.
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Linked 9. Related Hot Network Questions. But wait! Don't just add a stream of tap water. If you're going to add a liquid component, you might as well add something that adds flavor. Remember: Season early and often. Some ideas to get your creativity flowing: Tabasco, vinegar, buttermilk, or even beer. The crust component is your chance to really bring it home—so don't play is safe. The most basic option is breadcrumbs. You can make your own—use crustless stale bread and a food processor—but we're also fans of panko, Japanese breadcrumbs that are widely available and super crunchy.
You'd better believe the crust should be seasoned with salt and pepper, but why stop there with flavor? This means that everything from potato chips to tortilla chips to pretzels to nuts are fair game. Martinez also says he never met an oyster crusted in saltines with Cajun seasoning that he didn't like. Oh, you're surprised we want you to season the oil, too?
Whether you're pan-frying or deep-frying, add a few crushed garlic cloves, dried chiles, or woody herbs again, think thyme and rosemary to the oil before heating it. As it warms, the add-ins will infuse the oil with flavor. Just pull them out when they start to bubble and brown, or they'll impart a bitter or burnt flavor to your meat. Often, you'll dredge foods before frying to crisp and add golden color to whatever dry ingredient you used for dredging.
Many recipes call for dredging in combination with dipping in a liquid such as eggs or buttermilk and then a seasoned coating. That is actually breading, more on that below. Dredging is just the part where you coat food in a dry ingredient, flour being the most common dredge used.
The reason you dredge chicken or any other food before pan-frying is to help give it an enticingly brown crust. The basic definition of dredge applies to vegetables, too. For example for crisp-coated onion rings, you generally prep the sliced onions with a light dredge in flour and seasonings prior to frying.
Breading a food takes our dredge definition a couple of steps further. Think of it as dredging 2. Like dredging, breading calls for coating food with cornmeal, breadcrumbs, or another dry coating. Prep the Ingredients: Prepare the coatings for dredging and place them in separate shallow dishes.
This allows you to dredge in flour, dip in the liquid mixture, and coat the food with the outer coating in an assembly-line fashion. Dredge in Flour: Dredge meat like chicken or fish in flour first. The flour will help seal in moisture to protect the food from the high cooking heat. You can coat things with flour and fry directly, such as pork chops or fish, or you can flour before dipping in an egg batter and then into bread crumbs before frying. Use egg to make flour stick to meats before frying.
Beat as many as six eggs in a large bowl with a pinch of salt, blending the yolk and white thoroughly. Pat the uncooked meat dry with a paper towel, then roll it in flour. Dip the floured meat into the blended egg mixture, then back into the flour again.
A little bit of oil in the egg wash helps thin the liquid coating, and the extra fat browns the breadcrumbs better underneath. I like to use self-rising flour for fried chicken because it will automatically puff up a little and be extra crispy. You can make crispy and crunchy fried chicken without using flour. There are other things that can be used to achieve similar, even better results.
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