The Secret To Breading That Sticks To Meat Recipes

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THE SECRET TO BREADING THAT STICKS TO MEAT



THE SECRET TO BREADING THAT STICKS TO MEAT image

Did you ever wonder why your breading slips off in the pan? Want crispy crunchy breading that stays on regardless of what meat you are cooking? The answers are right here.

Provided by Loaves and Dishes

Categories     main

Time 55m

Number Of Ingredients 11

½ cup all purpose flour
2 large eggs - beaten
½ cup whole milk
½ cup all purpose flour
2 tbs cornmeal
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbs dried parsley
½ tsp chili powder
1 tsp black pepper

Steps:

  • Set up three dishes for a breading station - make sure that the dishes are large enough to accommodate the pieces of meat plus the ingredients.
  • For dish one, simply place ½ cup of all purpose flour.
  • For the second dish, mix the 2 large eggs and the ½ cup of whole milk together well.
  • For the third dish, mix ½ cup of all purpose flour, cornmeal, garlic powder, onion powder, paprika, parsley, chili powder, 1 tsp salt and 1 tsp of black pepper.
  • When the oil is hot and ready, give the meat a final pat with paper towels to remove the remaining water and then dip the first piece of meat in the the first breading - plain flour only - cover completely with a light coat of the flour. Immediately dip into the egg and milk mix. Then transfer to the seasoned flour mix - pat the flour onto the meat well.
  • Fry according to your directions

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

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