THE SECRET TO BREADING THAT STICKS TO MEAT
Did you ever wonder why your breading slips off in the pan? Want crispy crunchy breading that stays on regardless of what meat you are cooking? The answers are right here.
Servings: 4
Calories: 300kcal
Ingredients
- ½ cup all purpose flour
- 2 large eggs - beaten
- ½ cup whole milk
- ½ cup all purpose flour
- 2 tbs cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tbs dried parsley
- ½ teaspoon chili powder
- 1 teaspoon black pepper
Instructions
- Set up three dishes for a breading station - make sure that the dishes are large enough to accommodate the pieces of meat plus the ingredients.
- For dish one, simply place ½ cup of all purpose flour.
- For the second dish, mix the 2 large eggs and the ½ cup of whole milk together well.
- For the third dish, mix ½ cup of all purpose flour, cornmeal, garlic powder, onion powder, paprika, parsley, chili powder, 1 teaspoon salt and 1 teaspoon of black pepper.
- When the oil is hot and ready, give the meat a final pat with paper towels to remove the remaining water and then dip the first piece of meat in the the first breading - plain flour only - cover completely with a light coat of the flour. Immediately dip into the egg and milk mix. Then transfer to the seasoned flour mix - pat the flour onto the meat well.
- Fry according to your directions
Notes
The secret to breading that sticks is DRY meat. Make sure that the meat you are cooking is VERY dry.
The seasoning that you are putting in the flour seems like a LOT! It is a lot! You need a lot of seasoning to overcome the other flavors.
Nutrition
Calories: 300kcal