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.

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

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

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

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

Beating the eggs in the second tray to mix thoroughly

In the third tray, add the cayenne pepper

In the third tray add the remaining flour

In the third tray, add the black pepper

In the third tray add salt

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

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.

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

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

Flip the piece to thoroughly coat the protein.

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.

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

Bon Appetit!