If you enjoy cooking fried chicken, you may have asked this question before: do you put it in flour or egg first? The answer can actually have a big impact on the final result of your dish. In this blog post, we’ll explore the best technique for coating chicken for optimal texture and flavor.
Why Does the Order Matter?
Before we dive into the specific steps for coating chicken, let’s first understand why the order matters. Essentially, the order allows each layer to adhere to the chicken properly. If you were to start with egg, then add flour, the flour would not stick well to the chicken and fall off during frying. Conversely, starting with flour helps the egg mixture adhere better.
The Best Technique for Coating Chicken
Now that you know why the order matters, let’s go over the best technique for coating chicken for a delicious and crispy crust.
Step One: Seasoned Flour
First, you want to prepare a bowl of seasoned flour. This can include your desired seasonings such as salt, pepper, paprika, garlic powder, and onion powder. Make sure the flour is well-seasoned to add flavor to the chicken.
Step Two: Egg Mixture
Next, prepare a second bowl with a mixture of whisked eggs and milk. The milk helps to create a tender and juicy chicken, while the eggs provide a sticky coating for the flour mixture to stick to.
Step Three: Double-Dip
Now you’re ready to coat your chicken. Take each piece of chicken and dip it into the flour mixture, making sure to coat it well. Then, dip the chicken into the egg mixture, making sure it is fully coated. Finally, dip the chicken back into the flour mixture to create a double coating. This double-dipping technique will create a thicker and crunchier crust on the chicken.
Step Four: Fry
Now it’s time to fry the chicken. You’ll want to use a deep fryer or a deep skillet with about an inch of oil heated to 350 degrees Fahrenheit. Slowly add your coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Cook for about 7-8 minutes on each side, or until the chicken is cooked through and the crust is golden brown.
Tips for a Perfectly Coated Chicken
Now that you know the technique for coating chicken, there are some additional tips that can help you achieve a perfectly delicious dish.
– Make sure your chicken is patted dry before starting to coat it. This will allow the flour mixture to stick better.
– Don’t skimp on the seasoning. A well-seasoned flour mixture will make a big difference in the flavor of the chicken.
– If you like a spicier chicken, try adding some cayenne pepper to the flour mixture.
– Use a thermometer to make sure the oil is at the right temperature before frying. If the oil is too hot, the chicken will burn. If it’s too cool, the chicken will be greasy.
– Let the chicken cool on a wire rack instead of a paper towel to avoid soggy chicken.
Conclusion
So, to answer the popular question: do you put chicken in flour or egg first? The answer is that you put it in flour first. Following the double-dipping technique will ensure that the crust is crunchy and delicious. With the tips we’ve provided, you’ll be able to make perfectly coated and super-delicious fried chicken every time.
FAQ
How do I get flour to stick to chicken?
If you are planning to cook fried chicken, getting flour to stick to the chicken is crucial. It helps to create a golden, crispy coating around the chicken, making it more delicious. There are a couple of ways to get flour to stick to chicken successfully, and we will explore them in detail.
1. Pat the chicken dry:
The first step is to pat the chicken pieces dry with paper towels. Ensuring that the chicken is dry can make all the difference when trying to get flour to stick.
2. Use seasoned flour:
Seasoned flour is flour that contains a mixture of herbs, spices, and other seasonings. Using this kind of flour not only adds more flavor to your fried chicken, but it also increases the chances of the flour sticking to the chicken.
3. Use a food processor:
If you feel that your flour is too coarse, try using a food processor to grind it into a finer consistency. A finer flour mixture can stick better to the chicken.
4. Dip the chicken in Egg:
For the flour to stick to the chicken, it is essential to ensure that the chicken is coated with a layer of moisture. A popular method is to dip the chicken in beaten eggs before dredging it in the flour mixture. Be sure to coat the chicken fully with the egg mixture to get the best results.
5. Shake the excess flour:
After dredging the chicken in flour, shake off any excess flour. This step is necessary because too much flour can create lumps and prevent the chicken from forming a crispy coating.
6. Allow the chicken to sit:
Once you have coated the chicken with the flour mixture, let it sit for several minutes. This step can help the flour adhere more firmly to the chicken.
7. Fry the chicken:
Heat up a pan of oil, and once the oil sizzles when you drop a pinch of flour into it, it is time to fry the chicken. Carefully lower the chicken pieces into the oil, making sure not to overcrowd the pan, and let them cook until the chicken’s internal temperature reaches 165 degrees Fahrenheit.
Getting flour to stick to chicken requires a combination of techniques. Through careful preparation and following the steps outlined above, you can achieve a crispy and delicious coating around your fried chicken.
Do you season meat before or after flour?
When it comes to cooking meat, the order in which you season and flour it can be a bit of a controversial topic. Some cooks believe that seasoning should be done before flouring the meat, while others swear by the opposite. the decision of whether to season meat before or after flour depends on the nature of the dish you’re making and what you’re trying to achieve.
One way to flour meat is to use a technique called dredging. Dredging involves coating the meat with flour before cooking it. The flour helps to thicken the sauce and keep the meat tender, while also creating a crispy outer crust. To dredge meat properly, you will need to season it first by rubbing salt, pepper, and any other desired spices into it. This seasoning will help to enhance the flavor of the meat and infuse it with depth and complexity.
Another way to flour meat is to use a technique called pan-frying. Pan-frying involves browning the meat in a hot pan with a little oil. The purpose of pan-frying is to create a crispy, golden crust on the outside of the meat while keeping the inside tender and juicy. To pan-fry meat, you should sprinkle it with flour before adding it to the pan. The flour helps to create a crust that seals in the juices of the meat. It also helps to thicken the pan drippings into a flavorful sauce that can be used to enhance the taste of the dish.
Whether you season meat before or after flour depends on the specific cooking technique you’re using and the intended outcome you want to achieve with your dish. If you’re using the dredging technique, season the meat first before flouring it. If you’re pan-frying the meat, sprinkle it with flour first before seasoning it. Regardless of the technique, seasoning is a crucial step that can enhance the flavor of the meat and take your dish to the next level of deliciousness.
