The world would probably be a less happy place without breaded food. There are not many things better than fried breaded chicken or fried breaded cheese. You get that great crispiness outside and the inside is perfectly cooked (or perfectly gooey if you are making mozzarella sticks). But the truth is that breading is a lot more complicated than it actually looks.
In order to execute the breading process correctly, you need to follow the correct order (flour-egg wash-bread crumbs) and pay attention to details. Otherwise, the breading will fall apart and you’ll end up with a disappointing product. If you want to avoid the latter, check out some tips that will help you take your breading game to another level.
Dry the Food Completely
Make sure that you always start with completely drying food. If necessary, pat it with a paper towel to remove any excess moisture. This way, you’ll allow the flour to stick to the food properly and keep everything in place.
Remove Excess Flour and Egg Wash
“The more, the merrier” isn’t the way you want to go with the flour or egg wash. After dumping the food into the flour, give it a good shake to remove the excess flour. Do the same after dipping it into egg wash. Excess flour or egg wash will result in a loose bond between the ingredients and will increase the chances of everything falling apart.
Be Generous With Bread Crumbs
The third step is where you want to be generous. Make sure every bit of the food is covered in bread crumbs. More bread crumbs will mean more crispiness.
