What Is The Breading On Fried Chicken Made Of?
Fried chicken is a beloved dish enjoyed by many across cultures and cuisines. The crispy, seasoned breading coating the chicken is an essential component that adds flavor and texture to this classic comfort food. But have you ever wondered exactly what goes into making that crunchy fried chicken breading? Let’s take a closer look at the ingredients and technique behind this tasty coating.
The Main Ingredients
The breading on traditional fried chicken is typically made from a simple yet delicious blend of ingredients:
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All-purpose flour – This provides a base for the breading to adhere to the chicken. The gluten in the flour helps bind the coating together.
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Spices and seasonings – Common seasonings include salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. This adds flavor and color to the crust.
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Cornstarch – Adding a bit of cornstarch helps further crisp up the coating
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Eggs and buttermilk – These act as binders or “glue” to help the breading stick tightly to the chicken. The eggs and buttermilk are dredged on the chicken before the breading.
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Breadcrumbs or cornmeal – For crunch, texture, and soaking up any excess buttermilk/egg. Panko breadcrumbs are a popular choice.
The breading may also contain baking powder for added crispness, and herbs like parsley for freshness. Some Southern-style chicken coatings use self-rising flour containing baking powder. The exact blend of ingredients can vary based on the recipe.
How It Adheres to the Chicken
Simply mixing up breading ingredients won’t make it cling to the chicken properly. Frying battered chicken involves a multiple-step process:
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Chicken is seasoned generously with salt and pepper. This enhances the flavor.
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Chicken is dredged in flour, coating it completely and evenly.
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Chicken is dipped in egg/buttermilk mixture. This is the “glue”.
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Chicken is placed into breadcrumb mixture, pressing to adhere.
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Letting it rest for 5-10 minutes allows breading to further adhere before frying.
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Chicken is fried in hot oil at 350-375°F until golden brown.
The step-by-step process allows the flour, egg, and crisp outer layer of crumbs to form a cohesive, crunchy coating on the juicy chicken.
Variations Across Regions
While the basic ingredients are similar, the specific blend of seasonings and the type of crumbs used can vary by region and cuisine:
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American Southern fried chicken uses self-rising flour, paprika, black pepper, salt, and often white breadcrumbs.
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Korean-style fried chicken favors a very thin, crackly crust with rice flour and potato starch.
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Japanese karaage chicken uses panko breadcrumbs for an extra crispy texture.
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Cajun fried chicken incorporates Cajun seasoning and spices like cayenne and garlic.
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Latin American fried chicken uses robust adobo seasoning and cornmeal in the coating.
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Caribbean jerk chicken batter has allspice, thyme, garlic, and scotch bonnets for heat.
So while the basic technique remains consistent, cultures around the world have made this dish their own by using the iconic crispy fried coating as a canvas to layer on local flavors.
Gluten-Free and Keto Options
For those avoiding gluten or carbs, there are great substitutes for traditional fried chicken breading:
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Use almond flour, coconut flour, or chickpea flour instead of regular flour.
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Try crushed pork rinds or parmesan cheese for the crunch factor.
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Coat in flaxseeds or sesame seeds for texture.
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Dip in beaten egg instead of buttermilk.
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Season with your choice of spices – cajun seasoning works great.
With the right substitutions, you can still get tender fried chicken in a crispy, gluten-free or low-carb coating.
The Secret to Crispy Perfection
Achieving the perfect crunchy yet tender fried chicken requires paying attention to these key steps:
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Keep the oil temperature between 350-375°F. Too low, the breading gets soggy. Too high, it burns.
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Let it rest after breading for the coating to better adhere before frying.
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Use an instant-read thermometer to ensure the chicken reaches 165°F internally.
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Let fried chicken drain on a cooling rack or paper towels. The steam helps keep it crispy.
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Allowing the chicken to rest for 5 minutes after frying also improves texture.
With the right technique, the humble ingredients of chicken, flour, eggs, and crumbs can be transformed into that crispy, crave-worthy fried chicken we all love. Now that you know what goes into it, it’s time to fry up a batch and enjoy this tasty treat!
Watch the Easy Fried Chicken Recipe Video Below!
Brining for Juicy, Tender Chicken
MILK BRINE The lactic acid in dairy breaks down the proteins and collagen in the chicken, which softens the flesh and will make it more tender when cooked. By piercing the chicken, you’re allowing the dairy to reach farther in and tenderize more of the meat! If you don’t have milk, water brining is still better than nothing. (Brining is optional but I always recommend it, if you have the time!)
The Standard Breading Process in 3 Easy Steps – Kitchen Conundrums with Thomas Joseph
FAQ
What is chicken breading made of?
The typical breading process consists of three components: seasoned flour, a whisked egg (sometimes with cream or water added), and breadcrumbs (Italian, panko, gluten-free — whatever you like!). This has been a steady pillar in the church of my culinary education for as long as I could reach the counter.
What are the ingredients in fried chicken coating?
What is KFC chicken breading made of?
Breaded with: Wheat Flour, Salt, Soy Flour, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Monosodium Glutamate, Spice, Nonfat Dry Milk, Onion …
When frying chicken, is it flour, egg, and breadcrumbs?
Season the cutlets all over with salt and pepper, then dredge them in the flour, followed by the egg, and finally the bread crumbs.
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.
What is breading chicken?
Breading chicken is a fundamental cooking technique that enhances texture and flavor, creating that perfect crispy, golden-brown crust. Whether frying, baking, or air-frying, the order in which you dip the chicken into various coatings significantly impacts the final result.
What type of flour is used for breading fried chicken?
The type of flour used for breading fried chicken can significantly impact the crispiness and flavor of the final product. All-purpose flour is a popular choice for breading fried chicken, as it provides a light and crispy coating. However, panko breadcrumbs can also be used to create a crunchier exterior.
What is fried chicken breading?
Coatings fry up lighter and crisper in oils with high smoke points, like vegetable or peanut oil. Lower temperatures result in a softer, chewier coating. While the exact blend of spices and the cooking method may vary between recipes, the basic components of a fried chicken breading remain similar.
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.
What is a fried chicken sandwich made of?
The last layer gives the food texture. It can consist of a plain ground grain (like the flour or cornmeal in a traditional fried chicken breading), ground nuts, or any number of dry ground bread or bread-like products, such as bread crumbs, crackers, or breakfast cereals.