how do i get breading to stick on my chicken?

Question

every time i bread my chicken, the breading comes off when i fry the chicken. what am i doing wrong?

Answer 1

Breaded Chicken Strips From Food Network Kitchens
Show: How To Boil Water
Episode: Bread It and They Will Come





8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying
*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)



Preheat the oven to 350 degrees F.

To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.

Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.

With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.

Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.

here's the best way to do that. the recipe was extra. lol enjoy

Answer 2

I rub spices on chicken then put flour in a bag and shake. Take chicken out of bag and shake off all excess flour-put chicken in the fridge for about an hour.
It now has a fine coating to either fry as is, or dip in egg to coat then bread crumbs, and fry.

Answer 3

The trick to frying chicken is not to mess with it too much while it is frying. Let it cook abou 20 minutes on one side, flip it and leave it alone. The more you flip it, the more you knock the breading off. Soak it in buttermilk before you dip it into your seasoned flour, and while you are breading it squeeze the flour onto the chicken.

Answer 4

Well what I always do is scramble an egg and then dip the chicken cutlet in the egg then roll it in the breadcrumbs. Same with chicken parts, legs, thighs, wings whatever. I have even heard of people putting mayonaise on the chicken then the breadcrumbs and put them on a baking pan and put in the oven. No oil though, the mayo has enough oil and it cooks like that. Try it out and see how it works.

Answer 5

Here is my favorite.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees, or use the water splatter test, sprinkle a few drops of water in the oil and when it splatters it is hot enough. Add chicken pieces and cook turning frequently, using tongs, until brown and crisp, 20 to 25 minutes. Drain on paler towels.

Answer 6

As a gal from the south...let me tell you how we bread our chicken..or chops..or what ever. We take a couple of eggs and a splash of milk and mix them together and dip the meat in it then in our flour mixture of mixed spices. The oil needs to be really hot to flash fry it quickly then lower the heat to about medium. I hope this helps!

Answer 7

Your oil needs to be very hot, and you need to dip the chicken in beaten egg or some milk to get the breading to stick.

Answer 8

The breading techniques shown listed below are rather solid techniques, you are able to substitute cornflakes for breadcrumbs in case you decide on rather crunchy rooster strips, be confident they're cooked each and each of how via too, in case you do no longer experience they're cooked each and all of the thank you to consistently placed them interior the oven for a jiffy at 350. yet, the classic way is awfully lots what the different posters have reported, egg, and flour, breadcrumbs ( i found the jap Panko breadcrumbs artwork the perfect!!), then once you're waiting to devour them dip in BBQ sauce, mustard or perhaps honey!!(useful hint: in case you decide directly to characteristic a kick on your rooster strips precise once you're taking them out of the frier sprinkle some parmesan cheese on remarkable or some smokey paprika, yet another element i love to do is style the flour, upload regardless of spices you like, salt, pepper, garlic, chili flakes for an excellent extraordinarily spiced kick, or some dried herbs, this upload large style!!) solid success and happy Feasting!! -Little Chef

Answer 9

Dip the chicken in milk, then flour, then beaten egg, then bread or cracker crumbs.

Bert

Answer 10

have u tryed putting milk into a bouwl dip the chiken in it then pour the breading into a plastic bag put milk coated chiken in bag zipper up and shake until fully coated then fry and the temp. might be to hight also so turn down

i hope this helped!