How to fry breaded chicken without the bread peeling off in the pan.?

Question

I've breaded thawed chicken by dipping the chicken breasts in egg and then mashing them around in a pile of breadcrumbs. I cook in a non-stick frying pan, in oil and some salad dressing for taste. When flipping the chicken breasts, some of the breadcrumb layer always peels or falls off. How to prevent this?

Answer 1

Use thawed chicken . Coat in Flour then egg wash then breadcrumbs
Fry in a little oil on a medium heat till brown and turn BE GENTLE

Dont put in the salad dressing this makes the chicken and oil angry and soggy

Answer 2

BREADED CHICKEN

4 boneless breasts of chicken
1 c. bread crumbs
1 c. Mozzarella cheese (the kind in a can)
1/4 c. finely powdered or diced parsley
1 egg white

Take the egg white and add 2 teaspoons cold water and whip. Leave it in a platter for dipping the chicken. Bread crumbs and parsley finely mixed in a separate platter for dipping. Cheese in a platter for dipping.
Dip the chicken in the egg white, then in the cheese, then in the bread, parsley mixture. Refrigerate for 20 minutes. This helps the batter to stay on the chicken. You may spray a pan with Pam or use 1 tablespoon butter substitute and fry on top the stove in a covered pan on a low heat. Chicken will be juicy and plump.



YOu don't have to use mozzerella. It's plumpier and juicier than you put original pan frying...

Answer 3

My mother usually adds some corn meal to the bread crumbs for added texture. Or I add some corn starch to the batter, this helps keep the breading on. Maybe the breading is not fresh, sometimes the bread crumbs is not as good when it is older. Is your pan hot enough, it could be the temperature of the pan? Make sure the eggs are cold too, that does help. Did you ever use tempura batter mixed with breadcrumbs? This batter works well with fried chicken.

Answer 4

In addition to what's already been said re double dipping, press the crumbs into the chicken etc. Panko might work better. Make sure the oil is hot enough, as well. If it sits in the oil too long, it will get soggy and fall apart. A spatula helps too.

Answer 5

You have to double dip the chicken. First in egg, then in bread crumbs, then in egg again, then back in the bread crumbs. Make sure you have enough oil, too. And skip the dressing until after or else put it in the egg mixture. Just fry with straight oil.

Answer 6

instead of just egg mix it with milk so your have egg and milk and then instead of bread crumbs use flour so this is the process season your chicken like you like it then dip in egg wash then take out and dip in flour take it out and repeat at least twice you want to do this it sticks really good and it also creates that crispy crust that is just like KFC or any other chicken joint that says extra crispy but if your a health freak don't do this to much b/c the more crispy means the more grease it is holding on to but at least you won't have half coated chicken good luck ~~~~chef Abbi

Answer 7

I have a fry daddy. The Cranola oil has to be hot! Gently drop the chicken piece in. It is done when it comes to the surface. Drain on paper towels.

Answer 8

Refrigeration is the key. 15 mins or 1/2 an hour in the fridge after crumbing/before cooking should do the trick and you'll have no more problems.

Answer 9

Try making sure that the oil is at 375 degrees before you put the chicken in.

Answer 10

coat it in egg and that should do the trick also have the pan really hot befor you add the chicken. un sweetend corn flakes are the best thing to use