How do I make the panko bread stick to my egg-coated chicken?
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.
Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't stick and leaves tiny holes once it's pan-fried.
Somebody says I should coat the chicken with flour prior to the egg, but I'm not convinced that would do the trick.
Does anyone care to explain what to do?
Best Answer
Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.
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Quick Answer about "How do I make the panko bread stick to my egg-coated chicken?"
How Do You Get Panko To Stick? Stir the chicken one piece at a time into the flour until the second side appears and the towel fits. You should repeat the egg wash process. The poultry is then turned over and re-covered as soon as the panko is crusted gently, followed by applying fresh panko.How do you get panko bread crumbs to stick?
To ensure a smooth finish, start off with a shallow coating of egg mixture to the surfaces. After the excess drips off, transfer it into the panko mixture, and let it absorb. It's okay to let the crumbs stick, but press each edge on the opposing side gently.How do you get panko to stay on chicken?
Dip each piece of chicken into the flour, first one side and then the other, and shake it to remove the excess. Repeat with the eggwash. Last, lay the chicken on the panko and press it gently to get the panko to adhere, then turn it over and repeat. Make sure it is well covered.Why is my panko not sticking?
Excess flour will create a coating that prevents the egg mixture from latching on to the chicken, which ultimately will prevent the breading from sticking properly. For crispy, flavorful chicken, make sure to remove any excess flour before proceeding.How do you get bread crumbs to stick to chicken?
Dredge the chicken in the flour until well coated, shake off excess flour, then place the chicken in the eggs. Lift the chicken out and let the excess egg drip off, place in the breadcrumbs. Cover the chicken in the breadcrumbs and press firmly to help the breadcrumbs adhere.The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph
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Answer 2
This works every time:
- dredge in the seasoned flour (a teaspoon each of oregano, dill, onion, garlic, ginger and paprika)
- dredge in an egg/sour cream mixture
- dredge in the panko
This method should work great for your schnitzel.
Answer 3
Use water or milk to thin the eggs, and not oil. I've found the eggs by themselves were too thick and didn't stick well, but thinning them out let them wet the surface evenly enough to get breadcrumbs sticking nicely.
And oil won't help any of it stick, and doubly so because the oil will probably make it easier for the coating to dissolve in the cooking oil, rather than staying together. Besides, you will likely get enough oil in the recipe from frying.
As for flour... well, I've used it sometimes, and not used it sometimes, I've never seen a dramatic effect from pre-flouring before an egg wash, at least not one that outweighs the extra fussiness of the step. On the other hand, I sometimes make a thin batter with flour, spices and the egg mix, and dip in that before the breadcrumbs for a thicker crust... which is probably a similar effect to a flour layer, but much easier for me.
Disclaimer - I've used these breading techniques on cheese, or on vegetables like eggplant, and not actually on chicken - I think the principles would be similar, though.
Answer 4
I don't use flour when panko breading instead I put a layer of panko on a tray and then dip each piece ofchicken or pork in a seasoned egg mixture and lay them on top of the layer of panko then put another layer of panko on top and let rest for 15 minutes to allow the pankao to absorb the moisture and bind to the meat...then fry as usual
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