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?