Serious Eats: Talk

Breading for Deep Fat Fryer

I am doing buffalo chicken tenders for a group of 8. I would like to have the tenders breaded (mixture is spicy flour-egg-spicy flour) before they arrive and so can then just plop them into the deep fat fryer. Can I do this, or will breading become mushy, gummy, etc., therefore, ruined, if I do this say 1 hour ahead of frying?

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