How do I make crispy breadcrumbs for a coating on chicken kiev?

Question

I made it for the first time last week and it tasted great, but the breadcrumb coating was soft.
I had coated the meat in egg and milk (mixed), then rolled it in breadcrumbs, then put it on the baking tray.
Does anyone have any advice on how to make them crunchy next time?

Answer 1

use Japaneese bread crumbs, their called PANKO, they stay crispy longer, much longer.

Answer 2

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Answer 3

Try this recipe where you fry the chicken!

CHICKEN KIEV

Soften:

1/2 pound good quality butter


Add to this:

3 cloves minced garlic
1/4 cup minced fresh parsley
salt and pepper


Refrigerate this until firm enough to cut in chunks.
Pound 8 pieces of boned chicken breasts with the flat side of a meat mallet. Freezer storage plastic bags are great for this since they are durable.

Place chicken breasts inside the plastic bag and pound thinly to about 1/4 inch thick.

Fill with butter mixture and roll as you would for stuffed cabbage. Be careful to overlap and completely enclose the butter. Chicken will be sticky and you can seal the edges by pressing them with your fingers, pinching to close.


Beat together:

4 egg whites
2 tablespoons milk


Roll stuffed chicken pieces in bread crumbs, egg mixture, then crumbs again.
Coat well and refrigerate for at least 20 minutes or until you are ready to deep fry.

Use corn or vegetable oil and do not get the oil at about 350-360°F 8-10 minutes. Fry until golden brown but not crisp. Drain on paper towels. Do not over cook.

Serves 4.

Answer 4

As a former chef and having made them a number of time, use fresh breadcrumbs, trim the crusts off the bread buzz it in the food processor or blender.

Once you have made them freeze them, then before putting them in the oven lightly brown them, then cook them at 350 for 35-40 minutes, the browning will seal the crust on and let it get crip, by frezzing them the butter stays hard and it well not melt all over the baking tray.

Also if you can find a Asain place that sell Japanese Pancho breadcrumbs, they also will keep the crust crisp and not soggy

Answer 5

I would leave out the milk, coat the meat in egg then breadcrumb, but to me it's crucial to repeat the process once more, i.e. egg over the breaded coating and roll in breadcrumbs again. Hope this helps.

Answer 6

Try crisping the breadcrumbs on a cookie sheet in the oven before using them for breading. Or you could turn the oven temp up about 3-4 minutes before the meat finishes baking.That should crisp up the crumbs as well.

Answer 7

Try this recipe I used it once and from what I remember the breadcrumbs were crispy, I think that is due to the cheese it

Ingredients
4 x 225g/8oz chicken supremes, skinned

For the Garlic Herb Butter:
45-60g/3-4tbsp freshly chopped flat leaf parsley
45-60g/3-4tbsp freshly chopped chives
1 tsp freshly chopped tarragon leaves
115g/4oz unsalted butter, softened
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
¾tsp English mustard

For the Kiev Coating:
50g/2oz plain flour
4 eggs, beaten
175g/6oz natural breadcrumbs
25g/1oz parmesan cheese
vegetable oil, for frying

Method
1. To prepare the garlic herb butter: place the herbs in a bowl and add the softened butter. To crush the garlic sprinkle a little rock salt onto a chopping board. Using the edge of your knife and using a paddling motion crush the garlic into a smooth paste. Add to the butter mixture. Add the mustard and pepper and mix together with a fork.
2. Divide the butter into four and set aside until ready to use. Plunge your hands into a bowl of cold water before moulding the butter. Roll each in greaseproof paper to form a torpedo shape. Place in the fridge for 30 minutes to allow the butter to harden. (The herb butter may be used with fish, meat and chicken.)
3. Place the chicken breasts, with the bone attached, smooth side down onto a cutting board. Remove the four baby (or excess) fillets and set aside. Make a vertical cut down the length of the chicken breast, but not all the way through.
4. Place the four breasts between cling film and bash with a rolling pin to ensure an even fillet. Repeat the process with the smaller (baby) fillets. This will stop any garlic butter from leaking out from the sides of the chicken.
5. Place the breast fillets onto a board, rough side up and season with pepper. Unwrap the garlic herb butter and place each garlic butter torpedo down the centre of each breast. Place the smaller fillets on top of the butter, pushing down to seal and roll up. Make a torpedo shape at the bottom of each fillet.
6. Place the breadcrumbs into a shallow dish. Grate the parmesan cheese directly into the breadcrumbs and mix together. Place the flour and beaten eggs into two separate shallow dishes.
7. Dip each chicken breast into the flour, making sure each is coated. Repeat the process with the egg, and then the parmesan breadcrumbs, making sure at each stage each breast is well coated. Chill for 30 minutes. Repeat and chill for a further 30 minutes or until ready to cook.
8. Heat the oil in a large pan or a deep fat fryer to 180C/350F/Gas4. Add the chicken breasts and fry until golden for 8-10 minutes and drain onto kitchen paper.
9. Serve immediately with herbed rice.

Answer 8

Take some old bread and break up and put into a lw oven until dried but not burned. Whiz through a blender. Egg, crumbs, egg again, crumbs. No milk. Good luck!

Answer 9

I think you can buy a tub of golden breadcrumbs ( in a tub similar to gravy granules). You brush the chicken with beaten egg, and simly pour over.

Answer 10

Simply buzz a few slices of bread in a processor and dry of in the oven or under the grill.You can add a little turmeric for a golden colour but they would look more homemade if you just left them plain.

Answer 11

Use toast or stale bread, and throw it in the blender. (Or buy them). Frying the chicken before you bake adds fat but makes the outside crispy.