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how can i make my breading stay on the meat?
when ever bread chicken and cook it. It always wants to come off if it is handled too much. this is not a problem I have from Zaxby's, KFC, Popeye's, etc.
i dredge in flour, then through egg&half'n'half mix, very fine breadcrumbs/herb/spices, egg against, and a final breadcrumb mix.
the breading it self likes to hold together to it self. It just doesn't want to stay on the dang chicken.
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>>9032865
Just flour, egg wash, and breadcrumbs or batter. Your second layer is why it's too heavy and falling apart.
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>>9032865
After breading refrigerate. Cooling it back off will help the breading stay on during baking or frying.
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>>9032865
MAKE SURE YOUR MEAT IS DRY BEFORE YOU DO ANYTHING
dab it with paper towels if you need to
then flour, egg, and final batter
don't do a double dredge, that will make the batter too heavy
and most importantly, make sure your properly set for frying temp
and adjust the temp in between batches to account for temp fall off
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>>9032865
Just lose the cream it's not helping. egg binds food together you're diluting it
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>>9032881
This.
Dry your meat.
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Dry the outside of the meat, flour, into egg (no milk added, just egg) then crumb mixture, let sit on counter or in fridge for a bit. I sometimes do two layers and it stays together on the meat fine. I prefer just making a fritter/beer batter though and deep frying pieces of chicken breast so my breading advice may be off.
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>>9033639
Nah this works.
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