Ratios of flour-egg-chicken? Simple breading
If I am making 1lb of chicken, how much flour, and how much breading mixture, should I lay out to use?
The answer will differ depending on how thick you want the coatings of course, but what's a fair or solid amount?
I'm trying to make breaded chicken strips, but have no idea if I need to use the whole breading box, half the box, etc.
Measurements in grams preferred (I'm using a scale). For the eggs, they're Large AA iirc aka 70cal size.
Best Answer
I'm not sure that's the answer you were looking for but maybe it'll be helpful:
Most cooks don't find a reason to measure breading ingredients.
A bowl of eggwash will give you the same coating wether two or twenty eggs are beaten in it. Two beaten eggs and two tablespoons of water go a long way and are usually enough. And the same goes for flour and breadcrumbs: The amount in the bowl doesn't determine the thickness of the coating. It's your hands that do it.
If you're just talking about economy, then allow me to suggest a trick I've seen in restaurants' kitchens: Use more flour and crumbs than you need, and after you're done strain them through a sieve. Pieces touched by eggs will clump and be strained out, and clean flour and crumbs will return to the fridge.
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When breading chicken do you use egg or flour first?
The standard breading procedure, and it's simple to do! The initial dip in flour helps the egg wash stick better to the food's surface. A little bit of oil in the egg wash helps thin the liquid coating, and the extra fat browns the breadcrumbs better underneath.What is the order of breadcrumbs egg and flour?
The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.What does egg and flour do to chicken?
The egg and flour coating is perfectly light and crispy and turns a beautiful golden brown when pan fried. It's such an easy way to elevate your chicken for an family weeknight meal. Because this fried chicken is pan fried rather than deep fried, you need a lot less oil to achieve that delicious crispy coating.What is the standard breading procedure?
The standard breading technique includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in crispy breadcrumbs like Panko.The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph
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