how do you double bread when frying chicken?

Question

cooking fan

Answer 1

1. Dredge seasoned chicken lightly in flour
2. Dip in egg wash (egg and water or try buttermilk ... it's great!)
3. Dredge chicken in flour one more time.

Fry chicken until done. It's just that easy! Happy frying!

Answer 2

The only way I know to "double bread" when frying chicken is to dip the chicken in an egg and milk wash, coat with dry ingredients such as flour, cracker, or cornmeal, dip again in the egg and milk wash, and coat again with the dry mix; placing each piece of chicken in a hot grease, cooking until done.

Answer 3

Jenny's Fried Chicken

2 Chickens, cut into 8 pieces each
1 quart buttermilk
3 T hot sauce
2 cups flour
1 cup Italian Bread Crumbs
1/2 cup grated parmesan cheese
1 Tsp fresh ground pepper
1 T kosher salt
2 eggs
1 cup milk
1 quart Canola Oil, heated in skillet

Rinse chicken pieces after taking them out of the package and marinate in a mixture of buttermilk and hot sauce overnight. Drain well before placing them in the flour mixture (mix flour with breadcrumbs, parmesan cheese and kosher salt and pepper. After dredging them in the flour, dip in egg mixture, then back into the flour, making sure that all of the pieces are covered equally. Heat oil in large cast iron skillet or other frying pan. In small batches, place pieces in hot oil. Cook for 6 minutes on each side, and drain on paper towels. If you cook more than 4 pieces at a time, the oil will drop in temperature and you'll end up with greasy chicken. Serve with your favorite side dishes.

Answer 4

I have dipped my chicken in milk ,then flour, then egg, then cornmeal/flour combo ,and then used the big old black fry pan method, wide open heat ,crowd the pan for 12 minutes then turn and cook 12 more cook your dark pieces together and your light pieces together, do not mix the 2. cook dark meat first. The juices and such from those dark pieces will help to add flavor to the dryer white meat.especially when using this heavy coating cook the dark meat 12 minutes each side. cook the white meat 8 minutes each side.

Answer 5

Dip it in your egg and milk mixture and then in the breading. Then you re-dip in the egg and milk and re-dip in the breading. Some of the first breading comes off with the 2nd dip in the liquid, but you don't lose it all. This is the only way I do it now. It makes a big difference and has been a hit with everyone who has tried my chicken.

Answer 6

First, wash the chicken off and sit in a colandar to drain. Second, season the chicken (I put seasoning salt on my chicken) Third, dip the chicken in an egg batter with milk and then flour, egg batter with milk and flour again, and your ready to fry it.

Answer 7

You need three shallow dishes.
i) seasoned flour (plain flour, salt, pepper and a pinch of cayenne pepper)
ii) beaten whole egg with a pinch of salt
iii) breadcrumbs - freshly made from a baguette or Italian loaf or if you like it extra crunchy, Japanese panko.
Dry chicken pieces on kitchen towel. Dredge in flour. Shake off excess flour. Dip in egg mix, drain off egg mix. Roll in crumbs. Pat on crumbs gently. Place chicken uncovered on waxed paper in 'fridge for 30 mins. Repeat process one more time (omit drying chicken). Deep fry, drain on kitchen towel and serve with coleslaw, green salad, a glass of pinot grigiot and your best friend.

Answer 8

here's what i do ibread then place in the fridge for about 1 hour then rebread right before frying

Answer 9

1. chicken must be drained
2. dip chicken into flour
3. " " into egg
4. " " into flour
5. let it stay 5 min.
6. dip into flour again
7. deep fry

just got an idea what tocook tonight! txs!