Crispy, crunchy fried chicken with breading that sticks perfectly is one of life’s great pleasures. But achieving that ideal balance of tender juicy chicken enveloped in a flavorful, crispy crust can be tricky. The dreaded scenario of breading sliding right off the chicken into a sad mess in the frying pan is all too common.
However, with a few simple tricks and proper technique, you can get breaded fried chicken right every time. In this article, we’ll share the secrets professional cooks and backyard frying fanatics use to get breading to adhere properly when frying chicken.
Why Breading Falls Off Fried Chicken
Before we get into the solutions, it helps to understand why breading fails to stick in the first place There are two main culprits
Moisture Raw chicken contains a lot of moisture. When the breaded chicken hits the hot oil, that moisture turns to steam which literally pushes the breading right off.
Improper Breading Method: Using the wrong breading ingredients or improper technique can prevent the breading from forming a cohesive crust that adheres.
So to get our breading to stick, we need to address both those issues – controlling moisture and using the ideal ingredients and method.
Step 1: Dry the Chicken
The first step is to thoroughly dry the chicken. This helps create a dry surface for the breading to cling to.
Pat chicken pieces very dry with paper towels. Make sure to get into all the nooks and crannies. Let sit out at room temperature for about 15 minutes to allow additional moisture to evaporate.
You can also place chicken pieces uncovered in the fridge for a few hours which aids moisture evaporation. Just make sure to pull them out of the fridge about 30 minutes before breading so they return to room temp.
Step 2: Choose a High Quality Breading
The type of breading used is crucial for both flavor and adhesion. Avoid plain breadcrumbs which can be too fine and smooth to stick properly. Here are better options:
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Seasoned Flour: A mixture of all-purpose flour, cornstarch, salt, pepper and spices like garlic powder, paprika and cayenne. The cornstarch helps adhesion and crisping.
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Crushed Crackers or Chips: Saltine crackers, corn flakes, tortilla chips and the like crushed into crumbs. Great crunchy texture.
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Panko Breadcrumbs: Japanese style breadcrumbs that are lighter and crunchier than typical breadcrumbs.
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Combo: A 50/50 mix of panko and seasoned flour gives best of both worlds.
No matter what breading you use, season it well with salt and pepper, along with any other spices you enjoy.
Step 3: Create a “Glue” with Eggs, Buttermilk or Mayonnaise
Getting the breading to form a cohesive coating requires a “glue” to hold it together. Whisking together eggs and buttermilk to create a thick, tacky dip works perfectly. The proteins in the eggs coagulate and grab onto the chicken as well as the breading.
You can also use mayonnaise or plain yogurt thinned with a bit of milk as the glue.
Dip chicken pieces into the egg wash first, then into the breading, pressing gently to adhere. Let breaded pieces sit 5-10 minutes before frying.
Step 4: Fry at The Right Temperature
Frying at the proper oil temp is essential for crispy breading that sticks. Too low, and breading gets greasy and slides off. Too high, and exterior burns before chicken cooks through.
For boneless chicken pieces, heat oil to 350°F and fry until golden, about 5-7 minutes. Chicken on the bone takes a bit longer at 325°F, about 12-15 minutes.
Use a deep fry thermometer and adjust heat to maintain oil temp. Fry chicken in batches without overcrowding.
Step 5: Rest and Drain Fried Chicken
Once chicken is fried to golden perfection, let it rest on a baking rack for 5 minutes before serving. This allows excess oil to drain off and helps keep the breading crispy.
After draining, keep fried chicken warm in a 200°F oven until ready to eat.
Common Breading Mistakes
Now that we’ve covered the ideal breading technique, here are a few common mistakes to avoid:
- Breading chicken directly from the package without drying
- Using low quality breadcrumbs that lack texture
- Not letting breaded chicken rest before frying
- Overcrowding the pan which drops oil temp
Follow the steps above and you’ll never have a naked chicken tragedy again! Crisp, crunchy and full of flavor, this breaded fried chicken is absolute perfection.
So grab your cast iron skillet and favorite breading and enjoy this crispy treat. Just be ready for requests for seconds!
The Verdict: Flavorful, Adhered Breading Every Time
The secret tricks that professionals use really work to get spectacular breaded fried chicken:
- Dry Thoroughly – Eliminate excess moisture that pushes off breading
- Season Well – Flavorful breading sticks better
- Use Egg Binders – Eggs and buttermilk act like a glue
- Rest Breaded Chicken – Allows coating to set before frying
- Fry at Proper Temp – Crispy breading that seals onto the chicken
Follow these simple steps and you’ll never have a breading fail again. Now go enjoy some finger lickin’ delicious chicken that looks as good as it tastes!
How to prepare and dredge your chicken
Dry chicken is the most important thing here. No, not dry, cooked chicken — no one wants that. You need your raw chicken to be dry from the start. Simply pat your chicken cutlets or bone-in pieces dry with a paper towel. The same is true for chicken that has soaked in a wet marinade like soy sauce. The exception to this rule is chicken marinated in buttermilk or another thicker dairy product like sour cream or yogurt. In this case, the dairy acts as a wet dredge. Dunk the chicken in seasoned flour, and press the chicken firmly into the flour to get it to stick. The flour will create clumps with the dairy, and cling to pieces of the skin. When fried, this results in craggy bits and crunchy shards.
After your chicken pieces are dry, they need a dredge. Dry dredging is simply tossing something lightly in a coating like all-purpose flour, cornstarch, rice flour, potato starch, or other gluten-free flour substitutes. The flour creates a textured surface that the wet layer can cling to in the next step. The right amount of flour also creates a barrier, locking moisture into the chicken so that the steam created during cooking doesnt soak into the breading. Just make sure you shake off all the excess. Too much flour will cause the layers to separate during frying, and create a soggy mess.
Why does my batter never stick to the chicken? | The Golden Balance
FAQ
How do you make batter stick when frying?
The best way to get the batter to stick to chicken is by patting the chicken skin dry with a paper towel. You can also let the chicken sit uncovered in the refrigerator overnight. The flour just adheres better when the skin is dry, making it less likely to fall off after it’s fried.Aug 8, 2024
Do you dip the chicken in egg or flour first?
When breading chicken, you should dip it in flour first, then egg, and finally breadcrumbs (if using).
How to make crispy breading on fried chicken?
The key to achieving crispy breading on fried chicken lies in the preparation of the breading mixture and the technique used to coat the chicken. A well-balanced breading mixture should contain a combination of all-purpose flour, cornstarch, and spices.
Does breading stick to fried chicken?
The secret to getting breading to stick to fried chicken lies in the preparation of the chicken and the breading mixture. It is essential to pat the chicken dry with paper towels before dredging it in the breading mixture to remove excess moisture. This helps the breading adhere to the chicken evenly.
Should you bread chicken before frying?
Breading the chicken ahead of time can cause the breading to become soggy, especially if it’s exposed to moisture or refrigerated for an extended period. However, if you need to bread and fry chicken ahead of time, it’s best to bread the chicken just before frying and to fry it immediately.
How do you keep chicken from sticking to breading?
Be sure to shake off any excess flour on the chicken. Excess flour will create a coating that prevents the egg mixture from latching on to the chicken, which ultimately will prevent the breading from sticking properly. For crispy, flavorful chicken, make sure to remove any excess flour before proceeding. 3. Skimping on the Crumb
How do you make breading for chicken?
Whatever you choose, just make sure the granules are fairly small. Blitz your mix in a food processor or crush it in a plastic bag if necessary. This helps the breading coat the chicken evenly and stay put. Now, your flour-dredged chicken needs to pass through something wet so that the breading will stick.
How do you make fried chicken taste good?
Use the right breading mixture: Use a breading mixture that is designed for fried chicken, such as a mixture of flour, cornstarch, and spices. Avoid using breadcrumbs, as they can be too dense and may not stick well to the chicken. Use the right oil: Use a neutral-tasting oil with a high smoke point, such as peanut or vegetable oil.