Because wet ingredients like milk or egg don't stick well to moist meat directly, the meat is often dredged in flour first, then dunked in milk or egg, and then dredged in seasoned breadcrumbs, panko, cornmeal, crushed corn flakes, or other dry crunchy ingredients. Seasoned flour is fine if that's what you want, but various other ingredients are often used. You should also consider other options for breading. Buttermilk is a cultured product that's thicker than plain regular milk (more like a thin yogurt) and clings more heavily to the meat than plain milk. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much. Thanks for any help!Įgg provides a lot more protein and will produce a thicker, more stable crust. I realize that I could probably figure this out through trial and error, but was hoping to figure it out without wasting any food. If so, what is the proper technique? I'm concerned that if I had a bunch of battered chicken breasts that were stacked on top of each other the batter might peel off when I tried to separate them the next day.If so, does this affect how the chicken fries up?.Is it possible to egg wash and dredge in flour and then store overnight?.It can be sort of a time consuming process and I've wondered about doing some of the prep work the night before I cook. If I want an even thicker crust could I go even more than twice or will the batter just start falling off while frying if there is too much on there?.I'm assuming this just makes the skin crustier? I've seen some recipes that call for dipping in egg and flour twice. Does it matter if I soak in the liquid for hours or do i just need to get it wet so the flour will stick?.Can I mix the two together and use that - if so, how would it be different than using just one?.What is the difference between these two?.

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). It usually turns out pretty well, but I was hoping to get some clarification on what some variations on this recipe do - so: Drag chicken through liquid, then through flour, then fry up.I like to fry up chicken occasionally and I've used a few different methods over the years.

Can you dredge chicken ahead of time