I'm breading chicken, and I always end up with clumps on my fingers. Is there a good trick for avoiding this?

Question

I do the standard-- dip in flour, then egg wash, then breadcrumbs. I can do a few, then I have to stop and clean the balls of gunk off my fingertips. This results in wasted breading, and it takes longer. Does anyone know how to avoid this?

Answer 1

Use one hand to dip into liquid then drop into breadcrumbs and use your other hand for the breadcrumbs. Or put breadcrumbs in leakproof/hole proof bag or container and add moistened items and gently shake.

Answer 2

The "wet hand / dry hand technique" as described above by dpon65 is the classic solution.

Tongs may be used but they tend to get all covered with wet crumbs.

Placing your chicken and dredging flour in a paper bag and shaking. Then use a second paper bag for the breadcrumbs is another method.

Asian cooks use large chopsticks, about 18 inches long, for this purpose. This works better than tongs but using chopsticks of this size is quite a difficult skill to master.

Hope this helps and good luck.

Answer 3

If you do the standard flour dip, egg wash, & breading dunk.. try the wet hand/ dry hand technique...keep one hand for handling the raw and egg coated chicken... the other hand for handling the floured and breaded chicken parts.
Good luck....
Or you could go for the down and dirty easy way....put the raw chicken in a paper bag containing flour and bread crumbs and shake like crazy!

Answer 4

use tongs or a fork well several forks one for the wet and one for the dry but honey good fryed chicken means getting your fingers dirty the best cook i ever knew (justan Wilson0 putt his flower in one bag and his bread,cracker or what ever crumbs in another and just dryed the chicken put it in the flower bag and shookit to cover it good then dipped it into his egg then put it in to the bag of crumbs (remember to make the crumb bag double as it might get wet from the eggs) shake it and either fry it or bake it have fun that is the most important thing

Answer 5

Yep, the good ol'shake and bake tip: put the breadcrumb mix in a plastic bag!

Answer 6

put your bread crumb or flour mix in a plastic bag, dip the chicken in your milk or egg mixture then put in the plastic bag and shake to coat.

Answer 7

Its quite simple: Use a fork or tongs, and wear disposable clear gloves. It used to happen to me a lot too... but you can skip the egg wash and just do a light dusting/breading.

Answer 8

You can put the flour & breadcrumbs in plastic bags & shake.

Answer 9

keep a pair of plastic gloves on hand... you know the ones that cafateria workers wear.

just change gloves when the clumping gets to be too much.

Note: The clumping is from the warmth of your hands, When its nice and cool and just at room temp theres no problems.

Answer 10

Spray your hands liberally with Pam before you handle the chicken. Or grease them up with Crisco.