Always season, brine, or marinate the food before dredging or breading. Brown bread crumbs are usually the third stage but other options might include, panko (Japanese white bread crumbs), ground or chopped nuts, herbs, and spices. Buttermilk or yogurt are commonly used for chicken and act as a tenderizer. Eggs are sometimes mixed with milk or water. Rice flour or refined starches like cornstarch can be used instead of wheat flour. Seasoning is applied either directly to the food before coating or it is mixed into the flour.Ī 3-stage breading process for pan-frying or deep-frying, begins by dredging the item in wheat flour, dipping in an egg mixture (known as an eggwash), and coating it with bread crumbs. Dredging is a simple process of coating a product with flour. Coating foods helps retain moisture while preventing foods from sticking to the pan. Pour the sauce over the chicken and garnish with parsley before serving.Fried and sautéed foods are often coated to enhance their texture, taste, and appearance. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Transfer the chicken to a seerving platter.Īdd the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Discard the flour when finished dredging. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Season the chicken all over with the pepper and 1½ teaspoons of the salt.
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