Breading Protein

There are lots of breading techniques, but they all hinge upon a couple of things. First, the protein must be dry and at room temperature. Why is this important? Room temperature will ensure that protein is not frozen, which means when the protein gets dry, it will not have any residual water that dilutes your binding liquid. Secondly, every breading technique uses a binding liquid and in most cases it is eggs. Lastly, the coating agent can be bread or cracker crumbs or flour. Generally, this agent is chosen based on texture and the flavor you are trying to achieve. Additionally, for extra crispy protein you can double dip as well as use corn starch. In this post, I am going to use a simple technique that you can expand on with your own trials and tribulations.

One final tip, try to use one hand for dry coating and one hand for wet coating. Now this seems easy to do, but eventually, you cross over and get your fingers completely gummed up with both. So when this happens, stop and wash your hands and reset just the way you started.

Ingredients

4 chicken breasts or thighs

3/4 cup of all-purpose flour

2 teaspoon of salt

1 teaspoon of pepper

1/4 teaspoon of cayenne pepper (optional)

2 eggs beaten thoroughly, 1 large egg or 2 medium eggs for up to 4 pieces of chicken as a rule of thumb.

Preparation

Set up three dredging dishes. First one has flour mixture, second one egg mixture and last one with flour mixture. If you don’t have dredging pans you can use 2 plates and shallow bowl.

Dredging trays all setup and ready to get started

In the first tray add corn starch. You use corn starch to make the breading extra crispy.

Adding corn starch to the first tray

Add 1/3 cup of all purpose flour to the first tray

Adding flour to the first tray

Mix the flour and corn starch together thoroughly. This will ensure even coating on the protein.

Mixing the flour and corn starch

In the second tray, crack open and add the eggs.

Adding the eggs to the second tray

Beating the eggs in the second tray to mix thoroughly

Beating eggs in the second pan

In the third tray, add the cayenne pepper

Adding cayenne pepper to the third tray

In the third tray add the remaining flour

Adding flour to the third tray

In the third tray, add the black pepper

Adding pepper to the third tray

In the third tray add salt

Adding salt to the third tray

Using a whisk, mix thoroughly. When you are finished mixing, here are how the trays should appear.

Breading pans ready for the chicken

Using one hand, grab a piece of prepped protein and drop into first tray with flour and corn starch. Note: I have plates on both sides of the trays.

Placing the prepped chicken into first tray with left hand, the dry hand.

With your left hand, coat the chicken thoroughly. Flip the chicken to the other side to coat the whole piece.

Coating the chicken one side

Using your other hand, grab coated protein and lay the protein into the egg mixture.

Laying chicken into second tray. Make sure to lay chicken away from you.

Flip the piece to thoroughly coat the protein.

Flipping the protein to thoroughly coat with egg.

Using your egg hand, remove and lay the protein into the second flour mixture tray. Using your first hand, now coat the protein one last time.

Coating the chicken one last time

Repeat the process as many times as needed. Here is what the finished chicken should look like prior to cooking.

Chicken coated and ready for cooking

Note: When you fry the protein, make sure your oil is above 375 degrees. If you are air frying, please make sure you are around 400 degrees. Why is 375 degrees key? At 375 degrees, the oil will actually drive out the water and that water escaping will prevent any oil from penetrating the protein. In a future post, we will concentrate on frying.

Pan fried chicken with Brussel sprouts

Bon Appetit!