I make my husband fried chicken. I use boneless, skinless chicken breast. I did it in Milk and then the flour. Then I Fry it. For some reason my coating doesnt stay on some pieces after its cooked. What could I be doing wrong?? Thanks in advance for any help.
2007-03-12 01:55:40 · 19 answers · asked by mom2sam_tiny 3 in Food & Drink ➔ Cooking & Recipes
Foolproof fried chicken:
1. Make sure you have washed and wiped dry your chicken before you start. It also helps if it's not straight out of the fridge. It should be closer to room temperature.
2. Dip it into an egg and buttermilk mixture, then roll into your flour/breadcrumb/cracker meal/cornmeal coating. It's up to you what you like to use.
3. Make sure the oil is very hot before you begin frying. Test it by dropping a breadcrumb into the oil. When it begins sizzling immediately, it's ready. By putting the chicken into very hot oil, it seals the coating.
4. Turn the chicken only once on each side. Multiple flipping can loosen the coating.
Good luck!
2007-03-12 02:08:52 · answer #1 · answered by plinsky12 2 · 1⤊ 1⤋
Try letting the chicken set a while after coating. I place mine in the frig until it soaks up the liquid and looks more like a batter than a flour coating. Then make sure your grease or oil is at least 350 degrees before frying.
2007-03-12 10:02:29 · answer #2 · answered by sensible_man 7 · 0⤊ 0⤋
Roll the dry chicken bits first in flour ,then in beaten egg to which you add a little milk & perhaps a pinch of salt,lift out & let drip then lay on a plate on wich you have spread bread ,cracker or corn flake crumbs,add chopped herbs for a chnage,roll in crumbs & pat gently ,shake off excess & fry,I keep coated chicken in the fridge till I am ready to fry it.Batter need only be thick enough to coat.,so you need to add liquid sparingly.
2007-03-12 09:12:37 · answer #3 · answered by dee k 6 · 0⤊ 0⤋
It sounds like you are not preheating your skillet enough before you put the chicken in.
Try getting the skillet hotter, then placing the chicken in for 20 seconds or so, then turn them over.
That will quickly form the crust, then fry as normal.
Rule of thumb, a drop of water should sizzle in the oil to tell you the oil is hot enough.( and I mean A drop, no more than a single drop, anymore will cause oil to splatter)
After browning the chicken, then you can turn the heat back down to finish frying.
2007-03-12 09:11:32 · answer #4 · answered by jeeper_peeper321 7 · 0⤊ 0⤋
Flour first!!!
Dip the chicken in your flour, then in beaten egg or milk, or both mixed together.
then dip in a more substantial coating like seasoned breadcrumbs or potato flakes or whatever mixture you like.
If you dip the chicken in wet first, then everything slides off. Flour first acts like "glue" to hold everything together. (remember making paste out of flour when you were a kid?!)
Good luck!
2007-03-12 09:47:18 · answer #5 · answered by Maddy 5 · 0⤊ 0⤋
Always dry the chicken well with paper towel first. Then dip into flour, egg, bread crumbs in that order. Place in HOT oil 375F! You can add your seasonings to the bread crumbs!
2007-03-12 09:33:17 · answer #6 · answered by Anonymous · 1⤊ 0⤋
The rule for frying is "dry, wet, dry". Put the chicken in the flour first, then in egg or milk, then in flour again.
2007-03-12 09:00:28 · answer #7 · answered by Tom ツ 7 · 7⤊ 0⤋
Try using buttermilk on the chicken before you bread it.. Also, make sure that the oil you are frying it in is hot enough, or it will not stick... Good Luck!!!!
2007-03-12 09:20:15 · answer #8 · answered by Anonymous · 0⤊ 0⤋
I hate using just flour and milk when making my fried chicken. Here is a better way:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
2007-03-12 09:00:00 · answer #9 · answered by Soldier'sWife 3 · 0⤊ 3⤋
coat the chicken in flour or breadcrumbs first.. then dip it in beaten egg and fry..
2007-03-12 14:40:44 · answer #10 · answered by Anonymous · 0⤊ 0⤋