2007-07-25 03:53:11 · 8 answers · asked by Auntie 1 in Food & Drink ➔ Cooking & Recipes
try this:
dip the chicken into flour, then egg and then breadcrumbs. that's how all the pros do it and it works great bc i have tried it
2007-07-25 03:56:55 · answer #1 · answered by The Child 2 · 1⤊ 0⤋
You are probably creating a great breading for the crust, but it may not be ready for the pan.
Please try to place the plate of chicken in the fridge for at least 20 minutes before frying to let is "set". This will give it more "embrace" for the breading/meat marriage.
This will also work with other meats that you bread and fry. If you want to go a step further, you can save a couple boneless chicken breasts and place them in the oven with a couple spoons of tomato sauce, oregano, grated parmesan and top it all off with mozzarella for "Chicken Parmagian". Just give it a about 15 minutes in the oven after you fry, look for a golden brown coating on top of the mozzarella cheese and take it out.
Mangiare!
2007-07-25 11:11:54 · answer #2 · answered by joe_on_drums 6 · 0⤊ 0⤋
I clean the chicken then I take a can of EVAPORATED milk, pour it in a bowl, put the chicken in that for a few minutes.
Then roll the pieces in crushed corn flake crumbs and bake in a foil lined pan for about an hour on 350 or even in a nesco roaster, if you want to have guests and drink a bit before having your meal.
2007-07-25 15:26:58 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I just heard the other day , when you are frying things..
When the item that you are frying looks and feels like it is sticking, give it just a few more moments. before trying to turn it.
also letting the flour/batter sit for a few minutes before frying helps this problem also, be sure not to overcrowd your pan
2007-07-25 11:08:48 · answer #4 · answered by silly_me 5 · 0⤊ 0⤋
make sure your chicken pieces are completely dry before you bread them..dip in seasoned flour..shake of the excess..then dip in egg...let drip off...then dredge in flour.. or seasoned bread crumbs.shake off the excess..place on a rack for at LEAST one hour in the fridge...then after the coating has had time to dry..it will fry wonderfully...just keep the heat down and don't fry too fast..enjoy!
2007-07-25 11:38:18 · answer #5 · answered by allen2859 3 · 0⤊ 0⤋
After you bread the chicken you have to let it sit a while. I learned that from watching Alton Brown on the food network. It really works.
2007-07-25 12:30:10 · answer #6 · answered by J mom 4 · 0⤊ 0⤋
My mother taught me this. Make sure your chicken is completely thawed and soak it in beaten eggs for about 3 minutes before you put the flour on. This will help your batter stick and it will make your crunch fluffier when it is done. Good Luck!
2007-07-25 10:57:17 · answer #7 · answered by Jenna 4 · 0⤊ 0⤋
are you using an egg wash?, usually for breading you would dredge the chicken in flour, then in egg wash, then in the breading.
2007-07-25 10:57:53 · answer #8 · answered by Anonymous · 1⤊ 0⤋