Fried chicken breading

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How is where trusted research and expert knowledge come together. This article was co-authored by Dorrenda Smith. With almost 15 years of experience in the food industry, she specializes in creating soul food with a healthier spin. Chef Renny and her partner provide event catering, event planning, and restaurant and food truck consultations.

How marks an article as reader-approved once it receives enough positive feedback. In this case, several readers have written to tell us that this article was helpful to them, earning it our reader-approved status. This article has been viewed 1,635,158 times. Fried chicken is popular because it’s tasty and it can be eaten both freshly cooked or cold as a picnic food or cold-plate snack. Fried chicken is so popular that it’s often part of the menu of many fast food and restaurant chains and indeed, of all meats, it is only chicken that tends to be fried on a regular basis. Properly done, fried chicken is totally delectable, which explains why it’s a taste few are willing to give up! Making fried chicken at home has a number of benefits.

You control the quality of the ingredients, meaning that you can use the freshest possible and you can opt for organic chicken if you wish. Also, you can vary the ingredients to taste. And it’s highly likely that everyone will want to eat the chicken at the family table, so it’s a sure-fire winner for mealtime. This article provides several variations of fried chicken that you can try.

This is a shallow fry method of preparing the chicken. Remove the skin and tendons from the chicken. Put the chicken fillets between two sheets of plastic food wrap or parchment paper and pound with a rolling pin. The flattened pieces are now known as escalopes. Add the diced pieces to the food processor and process into breadcrumbs. Pour them into a shallow, wide bowl or dish. Season the escalopes with salt and pepper to taste.

Brush each escalope with mustard and sprinkle over the chopped fresh herbs. Dip each escalope into the beaten egg. Be sure to coat both sides evenly. Dip and drag through the breadcrumbs. Seek to coat as thoroughly as possible. Heat the oil in the pan. They are done when they are brown.

If you are cooking one at a time, keep the fried ones warm in the oven until serving time. Slice each breast and thigh diagonally to make 4 pieces. Combine the mustard with the salt, pepper and cayenne. Brush the mixture over the chicken pieces. Place the chicken pieces into a bowl filled with the buttermilk. Turn around gently to coat in buttermilk. Lift the bacon out and leave to cool.