Tips to make the breading stick to the chicken, like it does in that delicious first picture of yours:
1 Pan-fry with just enough oil so that only half the chicken strip is submerged. Deep frying---which AFAIK is any method in which the entire piece of meat is submerged entirely---traps moisture, and for reasons I don't yet understand, moisture is not a friend to fried foods. I suppose too much moisture between the wet chicken & the wet batter means the two won't stick to each other. 2 After washing the chicken, make sure it is as dry as possible. This too has to do with moisture. 3 I heard, but this may not be true, that the hotter the oil, the better the batter sticks. As long as your oil isn't past its smoking point, it is worth experimenting with this. 4 I also heard, and this doesn't sound likely but it too is worth experimenting with, that really pressing the breading into the flour-coated chicken helps it stick when it fries.
My first attempt at fried chicken tasted delicious, but the batter barely stuck to the chicken (in some places there was a centimeter of space between the two!) I did not dry the chicken after washing, in the slightest, and although I pan-fried, there was enough oil that I essentially deep-fried it.
P.E.S, Thanks for sharing your tips...I am sure others will benefit from your suggestions. I appreciate you taking the time share your input... I also think not over breading the chicken will help with the batter sticking and not falling off. Thanks for stopping by...
September 12, 2011 at 6:35 PM
[Image] [Image] [Image] Chicken Tenders(Snitel de pui).... This is a really simple recipe for chicken tenders. You can use this recipe to make Chicken Parmigiana as well...just don't cut the chicken breast into strips. You can click on the link and see a version from Food Network. I am sure there are other recipes out there. This is just one of many versions. This is a perfect recipe to make and freeze for a later day. You can easily play around with seasoning... add some Parmesan to the bread crumbs and even some dried coconut. Of course, you can use the same method to make shrimp as well. I don't make this very often due to the fact that you have to deep fry it. I am sure you can bake it as well...you just won't have that fried flavor. But it would be better for you, that's for sure! This is one of those recipes that my mom would make for us while growing up...it brings back wonderful memories. You will need: 6 chicken breasts, cut into strips4 cups fresh bread crumbs1 cup flour3 eggs3 tsp lemon juice2 tsp onion powderkosher salt to tastepepper to taste Directions:Cut chicken breasts into strips.[Image] Season with salt/pepper, onion powder and lemon juice. You can also season it with other herbs of your choice. But, I did a simple kid friendly version. You will need to process some fresh sliced bread in a food processor. You will need about 4 cups fresh bread crumbs. It is at this point that you can add some Italian herbs to the bread crumbs(optional). Place bread crumbs in a shallow dish. Set aside. Beat eggs and place in a shallow dish. You can sprinkle a pinch of salt and pepper if you like. Set aside. Place flour in a shallow dish. Bring the bread crumbs, beaten eggs and flour in close proximity. [Image]Take a chicken strip ans dredge in flour.[Image]Dip the floured chicken into the beaten egg and cover completely.[Image]Let drain and place in the fresh bread crumbs.[Image]Shake off excess bread crumbs and place on a plate(or a parchment lined cookie sheet).[Image]Do the rest of the chicken strips in the same manner.[Image]In a heavy pot, add enough oil(about 1 inch) to be able to fry the chicken strips. Heat oil to about 35o-375 degs. Place chicken strips in hot oil and fry till golden.[Image]Place on paper towels to drain. Serve with your favorite sauce. You can freeze these chicken tenders and then reheat in the oven.
"Chicken Tenders(Snitel de pui)...."
4 Comments -
What's that sound? Oh... it's my stomach growling...
Thanks for the post; it's on my list of things to do!!!
July 13, 2009 at 5:47 AM
Hi Ginny,
Thanks for your cute comment:)
I hope you will like it...I know we did!
July 13, 2009 at 3:27 PM
Multumesc!
Tips to make the breading stick to the chicken, like it does in that delicious first picture of yours:
1 Pan-fry with just enough oil so that only half the chicken strip is submerged. Deep frying---which AFAIK is any method in which the entire piece of meat is submerged entirely---traps moisture, and for reasons I don't yet understand, moisture is not a friend to fried foods. I suppose too much moisture between the wet chicken & the wet batter means the two won't stick to each other.
2 After washing the chicken, make sure it is as dry as possible. This too has to do with moisture.
3 I heard, but this may not be true, that the hotter the oil, the better the batter sticks. As long as your oil isn't past its smoking point, it is worth experimenting with this.
4 I also heard, and this doesn't sound likely but it too is worth experimenting with, that really pressing the breading into the flour-coated chicken helps it stick when it fries.
My first attempt at fried chicken tasted delicious, but the batter barely stuck to the chicken (in some places there was a centimeter of space between the two!) I did not dry the chicken after washing, in the slightest, and although I pan-fried, there was enough oil that I essentially deep-fried it.
Good luck all!
September 11, 2011 at 2:46 PM
P.E.S, Thanks for sharing your tips...I am sure others will benefit from your suggestions. I appreciate you taking the time share your input...
I also think not over breading the chicken will help with the batter sticking and not falling off.
Thanks for stopping by...
September 12, 2011 at 6:35 PM