Does anyone know of a good way to keep coating on chicken when frying?
I have tried many variations and they all fall off.
Thanks for any help. MJP

"M.J.P" > writes:
> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.

Three problems that I know of that cause breading to fall off, roughly
in order of importance:

1. Oil or pan not hot enough
2. Chicken too damp when breading
3. Nothing binding the breading to the chicken; you should either
drege in egg first, or make sure that you've got a bit of fairly
sticky starch (a bit of corn starch works for me) in the breading.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"M.J.P" > writes:
> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.

Three problems that I know of that cause breading to fall off, roughly
in order of importance:

1. Oil or pan not hot enough
2. Chicken too damp when breading
3. Nothing binding the breading to the chicken; you should either
drege in egg first, or make sure that you've got a bit of fairly
sticky starch (a bit of corn starch works for me) in the breading.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

>"M.J.P" writes:
>
>Does anyone know of a good way to keep coating on chicken when frying?
>I have tried many variations and they all fall off.

First coat chicken with Gorilla Glue.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"M.J.P" writes:
>
>Does anyone know of a good way to keep coating on chicken when frying?
>I have tried many variations and they all fall off.

First coat chicken with Gorilla Glue.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Richard Kaszeta wrote:

> "M.J.P" > writes:
>=20
>>Does anyone know of a good way to keep coating on chicken when frying?
>>I have tried many variations and they all fall off.
>=20
>=20
> Three problems that I know of that cause breading to fall off, roughly
> in order of importance:
>=20
> 1. Oil or pan not hot enough
> 2. Chicken too damp when breading
> 3. Nothing binding the breading to the chicken; you should either
> drege in egg first, or make sure that you've got a bit of fairly
> sticky starch (a bit of corn starch works for me) in the breading.

The professional kitchen deep-fry rule is: if it's wet, dry it; if=20
it's dry, wet it.

Chicken is wet. Dredge in flour, dip into egg wash and dredge in dry=20
breading. Or, dredge in flour, dip into batter and drain.

Then fry in oil between 320=B0F and 345=B0F.

Pastorio

Richard Kaszeta wrote:

> "M.J.P" > writes:
>=20
>>Does anyone know of a good way to keep coating on chicken when frying?
>>I have tried many variations and they all fall off.
>=20
>=20
> Three problems that I know of that cause breading to fall off, roughly
> in order of importance:
>=20
> 1. Oil or pan not hot enough
> 2. Chicken too damp when breading
> 3. Nothing binding the breading to the chicken; you should either
> drege in egg first, or make sure that you've got a bit of fairly
> sticky starch (a bit of corn starch works for me) in the breading.

The professional kitchen deep-fry rule is: if it's wet, dry it; if=20
it's dry, wet it.

Chicken is wet. Dredge in flour, dip into egg wash and dredge in dry=20
breading. Or, dredge in flour, dip into batter and drain.

Then fry in oil between 320=B0F and 345=B0F.

Pastorio

"M.J.P" wrote:

> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.
> Thanks for any help. MJP

Deep frying?
Try dipping in milk, then seasoned flour, then egg wash, then the seasoned
crumbs, and let then sit a while before cooking. It works for me when I
oven fry or do deep fried chicken fingers.

"M.J.P" wrote:

> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.
> Thanks for any help. MJP

Deep frying?
Try dipping in milk, then seasoned flour, then egg wash, then the seasoned
crumbs, and let then sit a while before cooking. It works for me when I
oven fry or do deep fried chicken fingers.

Thanks to all for the advice. I'll try it tonight. MJP.

Thanks to all for the advice. I'll try it tonight. MJP.

"M.J.P" > wrote in message
news:sjrmd.11523$tI3.4818@trndny01...
> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.
> Thanks for any help. MJP
>

Spray w/pam first

"M.J.P" > wrote in message
news:sjrmd.11523$tI3.4818@trndny01...
> Does anyone know of a good way to keep coating on chicken when frying?
> I have tried many variations and they all fall off.
> Thanks for any help. MJP
>

Spray w/pam first