The standard breading procedure is a basic 3-step culinary technique that is used when coating and frying items for a crispy exterior and tender interior. Although a recipe might call for slight variations, the basic technique stays the same regardless of what you’re frying. Here’s how to do it:
- Flour: dredge the items in seasoned flour until evenly coated then shake off the excess.
- Egg wash: crack a few eggs into a second tray and whisk. Dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to the breadcrumbs. You can use just egg or combine it with milk or buttermilk.
- Breading: press the egg and flour coated item into a third tray of breadcrumbs. You can use regular breadcrumbs, homemade, Japanese panko, or even cracker crumbs. Shake off the excess then pan fry or deep fry.
The flour helps the egg wash stick and creates a protective barrier between the breading and the item. The egg wash gives the breadcrumbs something to stick to and the breadcrumbs create the crispy exterior. You can always keep it basic but try changing things up by using creative seasonings for your flour and breadcrumbs.
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