I love fried chicken, but have been trying to cook oven fried chicken instead due to the lower caloric content. I usually use chicken that has been soaked in bu
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
I'm breading and frying tofu, and the recipe calls for adding spices. Do I add the spices to the flour, the egg, or the (panko) breadcrumbs? The recipe calls f
In the context of breading meats, is there a difference in how things adhere to one another? What about in regards to the crispiness in the final outcome?
Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3
I tried to make pork/beef katsu. My recipe is pork loin/shoulder/steak pat dry season & hammer dredge into flour dip into egg + cream/milk mixture dredge in