tips for cooking food with breading?

esperanza · 03-24-2016, 08:24 PM

Whenever I cook food that is breaded, I have a terrible time getting all the breading to stick. It doesn't seem to matter how the food is prepared, but the side touching the pan sticks to the pan and comes off! Tonight I made chicken fried steak for the first time, and sure enough, lots of the breading stuck in the pan. I have tried cooking foods on a cooling rack over a cookie sheet so that nothing is on the pan, but that doesn't work for fried foods. Doesn't matter what kind of pan or breading.
Any tips?

charla · 03-24-2016, 09:35 PM

Are you baking it in the oven? I'm wondering if you might need to set the breading with a quick sear in a preheated skillet with oil. Or maybe the pan you are using in the oven needs more oil.

I have a lot of trouble with this myself, but I always thought it was because I can't use egg in my breading.

Maedchen · 03-24-2016, 11:06 PM

For frying, are you putting enough oil in your pan so that it is deep?

Some foods require a dry surface. If you dip in flour, then an egg wash and then more flour, you might let it sit for a bit to adhere to the surface before frying.

I have soaked chicken in buttermilk for an hour or so and then breaded it and it fried up nicely.

Fro fried veggies, egg wash and then breading.

ViolaMum · 03-25-2016, 02:36 PM

Yup! This!

If you are doing the standard breading station - flour, egg, coating - make sure that you pat the food dry to begin with and that the flour adheres. Lots of southern cooks double dip things (like fried chicken and chicken-fried steak) in coating to make sure there's a lot of it. Then you need to make sure the pan is hot (check for little wisps of smoke) and that you are using enough oil. Also, DO NOT turn things over too soon! Food will tell you when it's ready to turn! Seriously, though, shake the pan to see if it's ready to move. If your chicken-fried steak starts to wiggle a little and slide, it's ready to flip over.

marbles · 03-30-2016, 08:03 AM

Quote:

Originally Posted by Maedchen

For frying, are you putting enough oil in your pan so that it is deep?

Some foods require a dry surface. If you dip in flour, then an egg wash and then more flour, you might let it sit for a bit to adhere to the surface before frying.

I have soaked chicken in buttermilk for an hour or so and then breaded it and it fried up nicely.

Fro fried veggies, egg wash and then breading.

Yes, more oil and or more breading. For country fried steak I pretty aggressively flour the steak so that it is completely covered and shaking the meat won't make it loose flour. Pat, press, sprinkle, toss, pat, press. I let it sit and then flour again. Let sit a moment and then fry in plenty of oil (I like to use oil and butter). Turn when it's good and done on one side. Some things need to float in hot oil, IME pretty much everything fried needs at least 1/8-1/4 inch of oil over the whole pan.

03-24-2016, 08:24 PM	#1
esperanza Rose Garden Join Date: Dec 2012 Posts: 5,240	tips for cooking food with breading? Whenever I cook food that is breaded, I have a terrible time getting all the breading to stick. It doesn't seem to matter how the food is prepared, but the side touching the pan sticks to the pan and comes off! Tonight I made chicken fried steak for the first time, and sure enough, lots of the breading stuck in the pan. I have tried cooking foods on a cooling rack over a cookie sheet so that nothing is on the pan, but that doesn't work for fried foods. Doesn't matter what kind of pan or breading. Any tips? __________________ Wife to mi amor Mama to my gift from the Lord (07/2013)

03-24-2016, 09:35 PM	#2
charla Administrator Join Date: Jan 2008 Location: Oklahoma Posts: 16,663	Re: tips for cooking food with breading? Are you baking it in the oven? I'm wondering if you might need to set the breading with a quick sear in a preheated skillet with oil. Or maybe the pan you are using in the oven needs more oil. I have a lot of trouble with this myself, but I always thought it was because I can't use egg in my breading. __________________ CHARLA Married to Nick, 31 yrs Mom to Nathan and his wife Abby, and Hope Elizabeth, dancing for eternity with babies: Micah Noel, Grace Anna, Andrew David www.dancingforeternity.org www.irresistiblehope.org Save Save Save Save Save

03-24-2016, 11:06 PM	#3
Maedchen Rose Trellis Join Date: Feb 2012 Posts: 2,482	Re: tips for cooking food with breading? For frying, are you putting enough oil in your pan so that it is deep? Some foods require a dry surface. If you dip in flour, then an egg wash and then more flour, you might let it sit for a bit to adhere to the surface before frying. I have soaked chicken in buttermilk for an hour or so and then breaded it and it fried up nicely. Fro fried veggies, egg wash and then breading.

03-25-2016, 02:36 PM	#4
ViolaMum Rose Garden Join Date: Apr 2008 Posts: 5,542	Re: tips for cooking food with breading? Yup! This! If you are doing the standard breading station - flour, egg, coating - make sure that you pat the food dry to begin with and that the flour adheres. Lots of southern cooks double dip things (like fried chicken and chicken-fried steak) in coating to make sure there's a lot of it. Then you need to make sure the pan is hot (check for little wisps of smoke) and that you are using enough oil. Also, DO NOT turn things over too soon! Food will tell you when it's ready to turn! Seriously, though, shake the pan to see if it's ready to move. If your chicken-fried steak starts to wiggle a little and slide, it's ready to flip over. __________________ Darcy married to my Photographic Genius (1/00) Mom to: Prima, Secunda, Tertia, and Quarta Youth and Beauty are fleeting, but the ability to bake a great chocolate cake lasts forever!

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