2007-12-22 17:18:24 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Why would you want to? No, it's not a good idea because the flour will soak up any moisture and become too soggy to brown properly.
To save time, what you can do, is to put the flour and seasonings in a plastic bag the night before, and then in the morning put the chicken into the bag and give it a good shake so that the chicken is quickly covered in the flour.
2007-12-22 17:27:31 · answer #1 · answered by sweetmarie 3 · 0⤊ 2⤋
I wouldnt recommend it. The trick with the flouring business is to make the batter crisp. To achieve this, you coat the chicken with DRY flour/cornstarch -egg white emulsion -dryflour/cornstarch combination. Once you flour the chicken just for the heck of it (not for crispiness) , the flour will draw the fluids from the meat and the result will just be floured fried chicken.
You can still do it and reflour a bit before frying the next day. The only difference is something a gourmet cook will pick at the taste of the crunch right away. The rest of the world will probably not even realize it, nor care. Food is food.
2007-12-22 17:32:27 · answer #2 · answered by QuiteNewHere 7 · 0⤊ 2⤋
Yes you can and it is preferred. You season and flour the chicken and lay it out on a sheet pan. The next day they will be tacky and will accept more seasoned flour. This is the crunchiest chicken I have ever eaten!
2015-03-01 07:58:48 · answer #3 · answered by gwenevere1946 2 · 0⤊ 0⤋
My goodness, most of these answers all killing me.
You can do it. People talking about how the chicken will get soggy... blah blah blah
If you plan on frying the chicken, I recommend you let it sit. Letting the flour get moist will be like you battering the chicken before you fry. It comes out much crisper.
2007-12-22 18:10:50 · answer #4 · answered by Jakarta Worker 6 · 1⤊ 1⤋
NO!!!!
You will wind up with a big ugly soggy mess and have to re-do the whole thing in the AM. You got remember that not only are chickens wet but so are refrigerators so you will have a wet product that will look like hell if you try to cook it.
To the guy above me who thinks that bad bacteria are killed by cooking , you may want to look up the difference between food infection and food intoxication
2007-12-22 17:54:34 · answer #5 · answered by Anonymous · 0⤊ 2⤋
You sure can! That's the way busy people do the dinner thing- prepare it beforehand so you can just pop it into the oven when you need it. I even flour and put cornflakes crumbs on several pieces of chicken and freeze it, so I always have stock.
2007-12-22 17:27:24 · answer #6 · answered by writeaway 4 · 2⤊ 1⤋
you can,just keep the chicken covered with flour or it will be wet the next morning and the chicken will get dark and raw in the inside.
2007-12-22 17:24:57 · answer #7 · answered by john 3 · 0⤊ 2⤋
Itried that once. When you fry it the next day it tastes like the paste you make with flour and water. very NASTY
2007-12-23 08:24:39 · answer #8 · answered by mebepat 6 · 0⤊ 1⤋
yes you can, I do it all the time but I also after its been floured but it in the frig. in a container with buttermilk re flour when ready to cook it makes a real thick and crispy crust.
2007-12-22 17:39:50 · answer #9 · answered by mark c 3 · 0⤊ 2⤋
Bacteria WILL grow in it; however, if it is cooked well, the bacteria will be killed.
I'd wash off the coating, put the chicken in the fridge and put fresh coating in the morning.
Additional, I was assuming you had prepared chicken and then didn't cook it, another thought you were doing it to save time.
2007-12-22 17:28:30 · answer #10 · answered by Anonymous · 0⤊ 3⤋