Why did my chicken fingers not brown?
I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable flour left on them after baking. I did use parchment. Is that why??
Best Answer
Try either a higher oven temperature or more time. Probably higher temperature, unless your chicken was undercooked. Browning occurs above 212F (the boiling point of water), so it won't start until the moisture (eggs and milk) has cooked off of the outside of the chicken.
You may also want to let the milk/egg mixture drip off of the chicken a little (so it isn't too thick) before rolling in the breading.
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Quick Answer about "Why did my chicken fingers not brown?"
Probably higher temperature, unless your chicken was undercooked. Browning occurs above 212F (the boiling point of water), so it won't start until the moisture (eggs and milk) has cooked off of the outside of the chicken.Why are my breadcrumbs not browning in oven?
Gunn. The secret to browning the crumbs on chicken, or any dish topped with breadcrumbs, is making sure the bread you're making the breadcrumbs from is a little dry. A loaf that is several days old will have lost a little moisture. Blitz the crumbs in a food processor then toss through a little oil.Why is my chicken not browning in the air fryer?
Air fryers simple do not brown food since they rely on hot air to cook food through rather than longer exposure to heat like an oven. Fortunately, there is a trick that you can use to get good browning on foods cooked in the air fryer. Taste of Home suggests using a light spray of cooking oil.How do you keep the coating on fried chicken?
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