Fried chicken with bread crumbs

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have fried chicken with bread crumbs sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs.

A grater or similar tool will also do. The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or “skin”. Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.

Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Malaysia, Thailand, China, and Vietnam. The Japanese first learned to make bread from Europeans. Breading is well suited for frying as it lends itself to creating a crisp coating around the food. Breading contrasts with batter, which is a grain-based liquid coating for food that produces a smoother and finer texture, but which can be softer overall. In the fairy tale “Hansel and Gretel”, breadcrumbs are used by Hansel and Gretel to track their footpath.

However, the bread crumbs were eventually eaten by birds, subsequently leading them to become lost in the woods. Panko Bread Crumbs: The Secrets Revealed”. Archived from the original on 2012-06-16. You’ll Never Believe How Panko Bread Crumbs Are Made”. COOKCABULARY: Panko is a crumby ingredient – Fall River, MA”.

It is also similar to the recipe for Scottish collops. Lamesa, Texas, hosts an annual chicken-fried steak celebration. The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener schnitzel from Europe to the USA. The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken-fried steak. The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. A 1943 American cookbook recipe for Wiener schnitzel includes a white salt and pepper cream gravy.

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