I like to make this chicken recipe in which you take tenders, then spread some country dijon mustard on them, then cover them in bread crumbs, then fry'm up. The problem is that the breading always falls apart on me. Any suggestions for what I might be doing wrong?
2007-01-23 15:29:16 · 15 answers · asked by PrimeTime 2 in Food & Drink ➔ Cooking & Recipes
Looks like every things in order, I take it you've made these before and had the same problem? It sounds to me there's no cohesion between the chicken and mustard, my suggestion would be to dust the tenders with cornstarch before applying the mustard and that should make ever thing stick together, good luck
2007-01-23 15:38:50 · answer #1 · answered by Steve G 7 · 1⤊ 1⤋
You definitely need to coat the chicken with flour or cornstarch before adding the mustard. After you cover them in bread crumbs, you might want to consider letting them rest in the refrigerator for 10-15 minutes to let the mustard and breading set up a bit.
2007-01-23 15:47:00 · answer #2 · answered by krustykrabtrainee 5 · 0⤊ 0⤋
You can try dipping in Milk then flour then egg mix then put on a plate with bread crumbs and cover with more bread crumbs.
Then push the breadcrumbs in all over the chicken, then flip and push into the other side. Wait a minute then fry it up in olive oil.
Enjoy
2007-01-23 15:48:38 · answer #3 · answered by bmore 1 2 · 0⤊ 1⤋
When you bread chicken it usually works best if you first dip it in and egg wash ( eggs and milks, with the eggs slightly beaten) then dip it in the dry. I think the eggs help it stick. I suggest you just add some eggs to your dijon mustard then dip it in the bread crumbs.
2007-01-23 15:34:58 · answer #4 · answered by noone 6 · 1⤊ 0⤋
Breading of any food is a three-step process.
1. Evenly but thinly coat the food in something finely ground, such as flour. You can season this any way that you wish.
2. Evenly coat that in a liquid, generally (for omnivores and vegetarians), beaten eggs. Again, you can season that any way that you wish.
3. Evenly coat that in your final, dry and seasoned coating.
This way, your final coating will stick evenly to the food, which will keep it from falling off.
When you do all of this, make certain that you keep a "dry" hand a a "wet" hand. IF you don't, you've have to wash everything off your hands frequently while breading your food.
2007-01-23 15:57:25 · answer #5 · answered by Anonymous · 2⤊ 0⤋
Make sure the oil is hot before you put the chicken in. Then when they get brown and set, remove to a pyrex dish. Not only does it taste better baked for a while, it keeps the breading on. I make something similar and that's how I do it.
2007-01-23 15:37:47 · answer #6 · answered by marie 7 · 2⤊ 0⤋
Hey, just use your recipe that you like. The trick? Cook it slowly, on a medium setting and avoid turning the chicken because when you do, that takes off the breading. I learned this from an old cook and it really does work.
2007-01-23 15:52:43 · answer #7 · answered by Denise C 3 · 0⤊ 2⤋
i use to have that problem but when i fry chicken i do light flour egg wash then flour with pepper and bread crumbs or crackers in it. Seems to work out really good and i get a crunchy chicken strip!
Good luck
2007-01-23 15:37:23 · answer #8 · answered by fine_ass_fatty21 4 · 2⤊ 1⤋
Classic coating is F E B. Flour, Egg Wash and Breadcrumbs. You are missing a few steps by omitting the flour coating and the egg wash. Perfect crust everytime.
2007-01-23 15:34:27 · answer #9 · answered by acerochua 2 · 1⤊ 0⤋
Have after you have coated in the egg, breadcrumbs etc need to be refrigerated for at least 30 mins so the crumbs can have time to stick and do their thing, simple.
2007-01-23 16:19:25 · answer #10 · answered by Em_01 1 · 0⤊ 0⤋