Fried Chicken - Egg Dredge, Breadcrumbs, Flour or ALL THREE?
I wanted to make a batch of chicken and love it quite crispy. I've normally make mine by with seasoned flour and frying in shortening (makes it really crispy and juice too). I haven't tried using bread crumbs or dredging in egg before flouring, but wanted to get some ideas? Thanks in advance!
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10 Comments:
Shake in flour first, then egg wash, then bread crumbs.
Me- Soak in seasoned buttermilk, shake off excess, dredge in flour. Let set in refrig for a spell. Then fry.
CJ McD at 11:53AM on 11/09/09
My dad uses the flour-egg-bread crumb method for his chicken fingers, but for fried chicken (which is different from breaded chicken) I do what CJ McD does. I marinate the chicken in buttermilk overnight and then let it sit in flour for about an hour, turning occasionally to build up a nice crust. This is the recipe I follow: http://www.epicurious.com/recipes/food/views/Deviled-Fried-Chicken-5623
emgroff at 1:40PM on 11/09/09
soak in buttermilk, dredge in flour mixture dry for 15 mins, redredge one mo time.
JerzeeTomato at 1:55PM on 11/09/09
I made the friend chicken from Thomas Kellers new Ad Hoc book this past weekend. He did a dredge in seasoned flour, then buttermilk and then again in the seasoned flour. Let it rest for a few minutes, then fry away. It was delicious.
MixedByHand at 3:18PM on 11/09/09
*Fried chicken.... since I ate him/her I doubt they would be my friend
MixedByHand at 3:38PM on 11/09/09
This Martha Stewart/Chris Kimball recipe does the buttermilk soak and double dip but with flour only--no bread crumbs. It's foolproof and delicious! My mom and aunt have never fried chicken using breadcrumbs, just flour and neither do I.
Otabenga at 4:42PM on 11/09/09
I also do the overnight buttermilk with spices and then flour only. I finally tried it that way a few months ago and I think it's the only way to go!
alosha7777 at 1:37PM on 11/10/09
Bread crumbs or cracker crumbs work well for oven frying, but brown/burn too quickly for deep frying.
Panko - don't know. Haven't tried it with chicken pieces but am guessing that it also would brown too much before the chicken is done.
CJ McD at 4:04PM on 11/10/09
I brine my chicken overnight then seasoned flour, egg dredge, and regular flour out the outside. I find that way any seasonings don't burn because they're protected by the egg and flour covering them. And I fry in lard and bacon grease. I don't fry chicken but maybe once or twice a year, but is it worth it! Read John T Edge's Fried Chicken. It will inspire lots of chickeny goodness. :)
Eliza524 at 10:59PM on 11/10/09
Right, CJ. Bread crumbs on something quick-fried like cheese sticks or zucchini are fine, but for something deep fried for 15 or 20 minutes---black and bleccch.
betteirene at 12:44AM on 11/11/09