Watch the full video: Get our Crispy Pan-Fried Chicken Cutlets recipe: Get our Chicken Parmesan recipe: Get our Tonkatsu recipe: Get our Chicken Schnitzel recipe:
With most chicken breading, I don’t use a lot of breadcrumbs just a little, and sometimes just Flour and beaten eggs, just like making eggplant parmigiana.
That's interesting that this topic should come up this morning. I have been running an email list😊 for 18 and 1/2 years now timer for blind and low vision people who like to cook, yes we are out here, and I just finished an essay to my list this morning on this very issue, and touched on how the standard breading procedure works, and why. I also explained that the widespread misnomer, that fried food is necessarily soggy and greasy, generally comes from the fact that we have high school-age kids cooking our french fries at the drive-thru window, and it's often not being done properly
I now only season chicken and then roll it in the breading directly. Amazingly it’s somehow better than using egg and flour. It surprises me that this is the case and seems to defy logic but it’s true. It just tastes better.
I love her and the content she and ATK puts out. Thank you
would be really nice if these shorts were linked in a playlist or had a longer form video linked in the description
Delicious
LOL substantial breading is my goal!
I never use the flower
I like a mixture of cornstarch and flour better such a great piece of crispy chicken 🐔 😋
I use only eggwash and breadcrumbs and it works fine for me
With most chicken breading, I don’t use a lot of breadcrumbs just a little, and sometimes just Flour and beaten eggs, just like making eggplant parmigiana.
That's interesting that this topic should come up this morning. I have been running an email list😊 for 18 and 1/2 years now timer for blind and low vision people who like to cook, yes we are out here, and I just finished an essay to my list this morning on this very issue, and touched on how the standard breading procedure works, and why. I also explained that the widespread misnomer, that fried food is necessarily soggy and greasy, generally comes from the fact that we have high school-age kids cooking our french fries at the drive-thru window, and it's often not being done properly
I now only season chicken and then roll it in the breading directly. Amazingly it’s somehow better than using egg and flour. It surprises me that this is the case and seems to defy logic but it’s true. It just tastes better.
I make it without eggs.
Use eggwash then flour.. seasoning thn fry
I like to mix it altogether to make a wet batter. Easier in my opinion, especially for clean up
ohhhhhh 😂 ATK is always leveling up my cooking game 😅 Thanks!
You simplify rather than amplifying yourself.
I never use flour.
Crumbs will stick to Mayo.
Huh?