How do you get the breading to stick to fried chicken?

[full_metal_ox]

This is what an acquaintance of mine would like to know; he fries his chicken Southern (U.S.) style, applying egg and buttermilk, and he monitors the oil temperature, but he can never seem to get the breading to adhere. Any suggestions?

Comments

[lisasimpsonfan]

Does he do flour, egg/buttermilk, breading? That first coating of flour is the best way to get breading to stick.

[full_metal_ox]

I didn't ask him about the order of steps (and haven't personally been privy to his cooking); I'll ask him, and pass along your recommendation.

[a_boleyn]

I agree with the previous poster. In fact, I've even heard of doing a double series of flour and egg (ie flour, egg and then flour and egg again) before finishing with bread crumbs, panko or even cornflakes and frying. I've also seen recipes that say to put the breaded chicken pieces on a rack so they can dry out a bit before frying.

[full_metal_ox]

Ah--the layering of the flour and egg is a new one on me. (Admittedly, I've never personally deep-fried chicken--I just roast or oven-fry mine.) I'll let him know, then; thank you.

[spaceprostitute]

Either the oil temp is too low or the meat is too wet underneath the coating.

For just your standard flour dipped - soak in buttermilk overnight, then drain in a colander and pat dry. Season as desired. Dredge in (seasoned) flour and shake off excess. Fry.

If you want the flour coating to be a bit more substantial, then it's soak, drain and pat dry, season, dredge in flour, put it egg/milk mixture (thin it with water if it's too thick and let the extra drip off - you want it only thinly coated). Dredge it back in your flour again and shake off the excess. Fry.

If you're using a panko or other crumb or breading, do the above, substituting your panko/crumbs/crackers/etc. for the second round of flour dredging (you're still going to do the first round of dredging in flour though). Also helps to let the chicken rest for a little bit after dredging to let it adhere a bit more.

[full_metal_ox]

I'll pass all your suggestions along; thank you.

[kayre]

Does he do it immediately before cooking? He'll get better results by doing it at least 15 minutes in advance, so that the egg layer can evaporate a bit and get sticky.

[full_metal_ox]

I'll pass that suggestion along; thank you!

[air_n_darkness]

What the above poster said. Bread and let the chicken sit for 10-15 minutes before frying. Be sure to season the chicken lightly before starting the breading process, then flour, egg/milk mixture, flour again, dusting off excess each time. The small bit of salt will pull proteins out of the meat, which will bond w/ the first layer of flour, and will help create that good seal for the crust. Fry as normal. Basically, if the meat still looks fully "dry" on the outside before you fry it, you have a higher likely hood of you losing your crust.

[whyintellectual]

I pat anything with breading dry first.

[full_metal_ox]

Thank you; yeah, that seems to be one of the prevailing suggestions.

[kicker]

I have been doing cooking with my students as a PBL for math. We discovered you dip chicken in flour, then dredge in egg, finally dip in breading. Bake or fry!