Tips For Cooking Perfect Breaded...Anything
Ever wonder why your breading falls off when you cook whatever you breaded? Well, it could be a lot of things. Here’s the very best method for superior results. Plus some tips to bring your breaded items up to restaurant quality. Only better-no chemical or additives.
Make sure the item is not too thick. I’m doing chicken in this post, so I pounded it to be about ½ inch thick. If the item is too thick, the coating may burn before the item is cooked through.
Dry your product. Moisture between the product and the coating is a sure way to have your coating left in the pan.
Set up a classic 3 station breading line: Seasoned flour. (season with dry spices that complement the dish you are making). An egg beaten with about 1 TBL. water, milk or cream. Bread crumbs.
Dredge in flour. Be sure to coat everything-shaking in a bag will help to coat larger items. Shake off excess.
Drag through the egg mixture. Again, cover everything. A bowl is easier than a flat dish to get everything coated. Let the excess drip off-be patient!
Pat the bread crumbs on. It may take several turns and gentle patting to get everything coated.
Place on an elevated wire rack. This will allow air to circulate around the breaded items, drying them and not letting moisture collect on the bottom coating.
LET REST IN REFRIGERATOR FOR 60+ MINUTES ON THE ELEVATED RACK.
Use a High Smoke Point Oil for frying-peanut, canola, sunflower, safflower. Clarified butter works too. A high smoke point oil is an oil that can take the high heat of frying without burning.
Heat the oil to at least 350°. But don’t go too much higher or the product can burn. Adjust your heat up or down as needed during cooking. You can check how the cooking side is doing, but don’t keep flipping. Basically, leave the item alone until that first side is done. Then flip and do the same for the second side.
DON’T crowd the pan. There should be some space between items. If they are touching, they will steam instead of brown…and the steam will surely make the coating fall off.
If cooking in batches, let the oil recover. The items being cooked reduce the heat of the oil, so before adding the next batch, wait a few minutes for the oil to come back to temperature.
And that’s how the pros do it.