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/ck/ - Food & Cooking

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14279386 No.14279386 [Reply] [Original]

How can I get my breading to stick to my fried chicken better? Every time I make it, a gap forms between the skin and the breading. I cover the chicken in egg, then dip it in flour. Should I score the chicken first?

>> No.14279404

>>14279386
1. flour
2. egg
3. seasoned flour

>> No.14279411

>>14279386
some things ive tried:

1) double frying. steam escaping is one cause of the crust falling off. Fry once, and let it steam and cool. The second fry should be less steamy because there's less surface moisture

2) Again related to moisture. Let the chicken sit in the fridge in a mixture of cornstarch, baking powder, and salt, uncovered for a half hour. 1/2 cup starch, 1tsp powder, 2tsp salt

>> No.14279424

>>14279404
This. Flour first, then egg, then breading. I like panko flakes too, but they burn easily.

>> No.14279463

>>14279424
God DAMN, I love me some panko chicken.

>> No.14279589

>>14279386
idk i never have this problem

mix egg and some cream
dip into egg; shake off excess. put into the breading. shake off excess. dip into egg; shake off excess. dip into breading. then, set aside. rinse and repeat. shallow fry in my cast iron skillet and it comes out great. i just did some today in fact and i had no problems.

>> No.14279592

>>14279386
You shouldn't be eating fried chicken.

>> No.14279595

>>14279592
eat a dick

>> No.14279668

>buttermilk brine
>dredge in seasoned flour only, no egg
>double fry
>have oil at the proper temperature
>completely submerge chicken in oil, don’t boil your chicken

>> No.14282120
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14282120

>>14279386
ask me how i know you arent using a buttermilk brine

>> No.14282130

>>14279404
This. Also let it sit for a few minutes before frying

>> No.14282166

>>14279386
If you use just egg you need flour then egg then breading.
Flour sticks to meat, egg sticks to flour, breading sticks to egg.
Or you can do a butter milk brine and use flour as the breading.