When breading foods like chicken, fish, veggies, etc. for frying or baking, the order in which you apply the flour, egg wash, and breadcrumbs makes a difference for getting the perfect crunchy and crispy coating that sticks to the food well. There are a few options for the order to bread foods, each with some pros and cons to consider.
Quick Answer
The traditional and most common order for breading foods is:
- Flour
- Egg wash
- Breadcrumbs
This method allows the flour to lightly coat and adhere to the food, the egg wash to stick to the flour coating, and then the breadcrumbs to stick to the egg. This creates multiple layers that hold together well during frying or baking.
Explaining the Traditional Breadcrumb Order
Using flour as the first layer when breading foods serves a few purposes:
- It creates a dry, starchy coating for the egg wash to adhere to.
- It helps fill in any small cracks, holes or uneven surfaces on the food.
- It absorbs a bit of moisture from the food’s surface to help the egg bind better.
After the light flour coating, the egg wash provides a sticky, glue-like layer for the breadcrumbs to adhere to. Using whole eggs, egg whites, milk, butter milk, or other wet ingredients to make an egg wash helps everything stick together.
Finally, the breadcrumbs create a crispy outer coating over the flour and egg layers. Panko, crackers crumbs, chips, cereals and other crunchy breadcrumbs work best to give a nice texture.
Does Order Matter?
While flour -> egg -> breadcrumbs is the traditional order, you may see recipes that reverse the flour and egg steps. Applying the egg wash first can work, however it doesn’t create quite as thick of a coating and adhesion. The flour helps dry out the surface and fill in cracks better before egg washing.
You could also technically start with breadcrumbs before the egg and flour. However, this isn’t recommended as the crumbs won’t stick as well without the flour and egg binding layers. Starting with flour helps everything else stick better.
Tips for Breading Order
To get the best results when breading foods before frying or baking, follow these tips:
- Remove any excess moisture from foods before breading. Gently pat dry with paper towels.
- Use sufficient flour to lightly coat the surface. A thin layer is all you need.
- Allow excess flour to fall off before egg washing. Shake gently if needed.
- Use cold egg wash right from the fridge for best adherence.
- Work with small batches of food pieces when breading to prevent sticking.
- Press breadcrumbs into the egg coated foods so they adhere evenly.
- Let coated foods rest 5-10 minutes before frying or baking to help set the breading.
Breading Options
While traditional flour and breadcrumbs are most common, there are other breading options to experiment with too:
| Breading Order | Example Ingredients |
|---|---|
| 1st Layer | Flour, cornmeal, cornstarch, potato starch |
| 2nd Layer | Eggs, milk, buttermilk, yogurt |
| 3rd Layer | Breadcrumbs, panko, crackers, chips, cereals, nuts |
Get creative with the coatings to add more flavor and crunch! Just follow the same layering order of a dry starch, wet binder, and crispy crumbs.
Pros and Cons of Flour vs Egg First
Here is a comparison of the potential benefits and drawbacks of starting with flour vs egg when breading:
| Flour First Pros | Flour First Cons | Egg First Pros | Egg First Cons |
|---|---|---|---|
|
|
|
|
As you can see, starting with a light flour coating has some advantages for getting an even, crisp breading that sticks well. However, going egg first can also work in some cases too.
Should Meat Be Floured Before Breading?
It’s recommended to lightly flour meat before breading to help the coating stick better. The flour fills in any crevices in the meat, absorbs excess moisture, and provides a surface that the egg and crumbs will adhere to.
Simply sprinkle a thin layer of flour over the meat, shake off any excess, then proceed with egg wash and breadcrumbs as usual. This helps lead to a thicker, crunchier breading.
Skipping the flour risks the egg and crumbs not binding as tightly to the meat. The flour base is an important first layer in the breading process.
Tips for Flouring Meat
- Use all-purpose flour or cornstarch for a light coating.
- Season the flour with salt, pepper, spices for extra flavor.
- Pat off excess flour after coating so it’s just a thin layer left.
- Let floured meat sit 5 minutes before egg wash to help flour adhere.
Should You Flour Fish Before Breading?
It’s highly recommended to flour fish fillets before breading to help the coating stick better and evenly. The flour fills in any porous areas, cracks, and uneven surfaces on fish fillets to create a uniform surface.
Simply dust fish fillets lightly in flour, shake off any excess, then proceed with egg wash and crunchy breadcrumbs as normal. The flour helps the rest of the breading hold onto the fish better.
Without flour first, the egg wash and crumbs may not adhere as well to the fish. The flour base provides a tacky surface for binding the rest of the coating.
Tips for Flouring Fish
- Pat fish fillets dry before flouring to help the flour stick.
- Use cornstarch or potato starch instead of wheat flour if wanting gluten-free.
- Season the flour with Old Bay or lemon pepper for added flavor.
- Remove any clumps of flour before egg wash for even layer.
Should Vegetables Get Floured Before Breading?
It can be beneficial to lightly flour veggies before breading them to help the coating stick better. The flour fills in any tiny crevices, absorbs excess moisture, and gives the egg and crumbs something to bind to.
Simply sprinkle veggies lightly with flour, remove any clumps or excess, then proceed as normal. The thin flour coating ensures the breading adheres evenly across the vegetable’s surface.
Without flour first, egg wash and breadcrumbs may not coat veggies as evenly. The flour base helps create a uniform coating.
Tips for Flouring Veggies
- Pat veggies dry first to help the flour coating stick.
- Toss chopped veggies in flour to evenly coat all sides.
- Use cornstarch instead of flour to avoid gluten.
- Season flour with paprika, garlic powder, salt and pepper.
Should You Put Egg or Flour On Chicken Before Breadcrumbs?
It’s best to flour chicken before breadcrumbs to help the coating stick better. The process should be:
- Pat chicken dry and add seasoning
- Coat lightly in flour, shake off excess
- Dip in egg wash mixture
- Press into breadcrumbs
The flour fills in any small holes, absorbs moisture, and lets the egg wash and crumbs adhere evenly. Skipping the flour risks the coating being patchy and falling off.
You could start with egg instead of flour, but the coating may not be quite as thick and crunchy. Flour first provides the best layered breading result.
Tips for Bread Chicken
- Use all-purpose or cornstarch flour for a light coating.
- Let floured chicken rest 5 minutes before egg wash.
- Use cold eggs and milk for the wash to help it set.
- Press breadcrumbs into the chicken so they stick.
- Refrigerate breaded chicken 15 minutes before frying or baking.
Conclusion
When breading foods like chicken, fish, vegetables and more, it’s generally best to start with a light flour coating before moving onto the egg wash and breadcrumbs. The flour fills in cracks, absorbs moisture, and provides a base for the rest of the coating to stick to evenly. While egg wash first can work in some cases, flour first typically leads to the most crisp, uniform, and crunchy breading that adheres well to the food.