how can I keep the breading on my chicken cultets when I cook them?

Question

everytime I cook breaded chicken the breading falls off, what do I need to do to keep the breading from falling off? do I need to use more egg, or should I cook them slower?

Answer 1

Coat the chicken in flour, then egg, then the breading. Then let the breaded, uncooked chicken sit for several minutes before adding to the oil. Also, make sure the oil is hot enough--if it's too cold, the breading will absorb too much of it and slide off (and if it stays on, it will be greasy).

Answer 2

Dredge your chicken in flour, shake off excess, then dip in the egg wash and then into the breading. Place on a plate and set in the fridge for 10-15 minutes or until the breading starts to get "gooey". Then fry.

Answer 3

Dredge chicken cutlets in flour first, then in your egg, milk, or egg/milk mix, then in your seasoned breading. Don't over-bread, it will just fall off. Put the breaded cutlets in a single layer on a chilled plate. Let the cutlets sit in refrigerator for about 10 minutes. Get your pan hot, then add oil. Put your cutlets in the hot pan, reduce to medium or medium-high heat, depending on your stove, and brown. Flip carefully. Thin cutlets should be done inside by the time the second side is browned at medium heat. Or you may need to reduce heat to low and cover them to finish cooking. (You should never eat chicken "rare.") Make sure that you vent the lid if you finish the cutlets covered, otherwise your breading may get soggy. Drain on a clean heavyweight brown paper bag or a layer or two of paper towels layered on a brown paper bag. (The best way I know to drain fat off any fried food.) This should work, as it usually works for me. But note I said usually.

Answer 4

The tip I have had the most success with is putting the breaded food in the freezer for a few minutes or into the refrig before cooking. It really does work well. Of course, a non-stick cooking surface is further insurance.

Answer 5

Try this technique:

First, lightly dust the chicken breast in flour. Then coat it in slightly beaten egg. Then coat it with your breading.

This should help bind the breading to the chicken.

Answer 6

i use a egg an milk mixture beat one egg an add about half cup milk or little more. dip chicken in then coat with breading it should stick better

Answer 7

flour them first before dipping in your egg dip then dip in your breading.....

Answer 8

u need to brown them on a high heat setting then it will stay on them turn them to simmer