What's the difference between using milk and eggs in breading chicken?

Question

I've noticed that in different recipes for breading chicken, it mentions both eggs and milk. What is the difference? Is one better than the other?

Answer 1

Milk, used alone, tends to tenderize the chicken. I find it makes a thinner but crisper coating. It's my personal choice most of the time.

Eggs are generally mixed with a little milk or water to get a better texture (and you don't want to add an eggy taste). I tend to use this if I want a thicker coating. Most typically I use it if I am breading something like skinless turkey cutlets. You need to add flavor to them, and want a little thicker coating IMHO.

I think you were asking the difference of the two, and which to use before breading...hope I got it right. I tried to explain the differences so you can decide what is best for whatever you are making. My choice is with Chicken, especially if it has skin, is milk, and let it soak a little bit if you want it to tenderize it. Also, if you use milk alone, it helps to kinda of push the breading to the chicken, as it is a lighter coating. My Mom always made her fried chicken that way, and it was the BESTEST!!!!

Answer 2

Hi !!!
I always use both, eggs & milk, just blend them together with a whisk or just a fork.
The egg & milk mixture binds the seasoned flour mixture to the meat. It not only creates a crust with flavor & texture, but it also helps to keep moisture in the meat by "sealing" more of the juices next to the meat.

Answer 3

You would use both the milk AND the eggs.For breading meats you first coat the meat with flour, then dip the meat into the egg and milk mixture then into the seasoned bread crumbs.

Answer 4

I don't know. I use a mixture of milk and egg. Best of both worlds.

Answer 5

Milk and eggs make the breading thicker, and more richer.

Answer 6

Milk works best with boneless, it helps keep them moist. other than that for chicken wings and/or chicken with skin eggs are better to me.