The Secret to Perfectly Breaded Chicken: Knowing What to Dip it in First

Crispy, golden breaded chicken is one of life’s simple pleasures. That unmistakable crunch followed by tender, juicy chicken is hard to beat. But if you’ve ever ended up with soggy, shedding breadcrumbs sliding off half-cooked chicken, you know that getting the breading just right isn’t always easy.

The secret lies in understanding the breading process and the order of operations. By following some simple steps and using the right ingredients, you can transform basic chicken pieces into restaurant-quality dishes. This article will uncover the insider tricks to create the perfect breaded chicken every time.

Why Breading Falls Off

Before we get into solutions, it helps to understand why breading fails in the first place. There are a few common culprits:

• Moist chicken – Raw chicken contains a lot of moisture. If the surface isn’t thoroughly dried first, the breading has nothing to adhere to.

• Skipping the flour – Flour provides a dry base layer for the rest of the coating to stick to. Without it, the breading slides right off.

• Applying breadcrumbs first – Since they’re dry, breadcrumbs won’t cling to wet chicken. Always start with a flour dredge.

• Not letting it rest – Letting the breaded chicken sit for 15-30 minutes allows the coating time to adhere

With the problems identified, let’s talk solutions. Follow these steps for perfectly breaded chicken every time.

Step 1: Pat Chicken Dry

This first step is crucial – moisture is public enemy number one when it comes to crispy chicken. Pat chicken pieces thoroughly with paper towels to remove as much surface moisture as possible Getting into all the nooks and crannies is key.

Step 2: Season the Chicken

Now is the time to add flavor directly to the chicken. Season generously with salt and pepper. For extra flavor, use a seasoning blend like garlic powder, paprika, cayenne, or Italian seasoning.

Step 3: Dredge in Flour

Here’s where that all-important flour layer comes in. Place flour in a shallow dish or pie plate. Dredge chicken on all sides, coating completely and evenly. Remove excess flour by gently shaking each piece.

The flour provides a dry surface for the egg wash to cling to in the next step. All-purpose flour works great, but for extra crunch, try substituting corn starch or potato starch.

Step 4: Coat in Egg Mixture

In another shallow dish, beat eggs with a splash of milk or water. We’re talking 1 egg per 1-2 pieces of chicken. Dip flour-coated chicken in egg wash, turning to coat completely. Let excess drip off.

For extra flavor, season the egg mixture with garlic powder, paprika, mustard, or hot sauce. Herbs like parsley or chives would also be delicious.

Step 5: Cover in Breadcrumbs

Step 6: Let Sit

Step 7: Pan Fry or Bake

Let chicken drain briefly on a wire rack or paper towels. Serve hot and enjoy the perfect crunch!

Coating Ideas

Seasonings to add:

You can also marinate chicken before breading for extra moisture and flavor. Try buttermilk, yogurt, lemon juice, or your favorite marinade.

Follow the steps for the perfect coating, then get creative with the ingredients – the options are endless. With the right technique, soon you’ll be a breaded chicken expert. Now get out there and fry up some magic!

Before breading chicken, it’s crucial to use a binding agent to help the breadcrumbs adhere. A common method is to first dredge the chicken in flour, then dip it in an egg wash, and finally coat it in breadcrumbs.

Before frying chicken, it’s common to dip it in a combination of flour, eggs (or an egg wash), and then back into flour or breadcrumbs, or sometimes into a marinade.

When breading chicken, you should dip it in flour first, then egg, and finally breadcrumbs (if using).