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I was wondering what others use for breading, both on veggies and meats. I like corn meal on okra and seasoned flour on most all else, but I think my breadings are missing something. They aren't thick enough or crunchy enough (like in restaurants). Any tips? I usually use an egg dredge too...
There is a Japanese bread coating, sold in fish markets the name escapes me right now, but it is delicious on most everything I have tried it on. Oh, the name is Pankow. Look for it in fish markets, it is made from rice, and is so crunchy. Yum!
I found a thread with something called Beer Batter that looks promising. Equal parts of beer and flour, mixed and allowed to sit for 3 hours. I have to try this!
I don't bread a whole lot of stuff usually but I do love breaded chicken cutlets. I do them like this:
Salt and pepper chicken (basically season or marinate however you like)
Dredge in flour, seasoned or not, lightly--shake off excess.
Dip in egg wash.
Coat in Panko bread crumbs (again you can season or not). Make sure to press them in firmly on both sides. Panko bread crumbs are cut differently and are sort of light. I live in NC and you can find them in most stores where the Soy Sauce and stuff is.
I pan fry in an inch or so of oil. I like to salt them a tiny bit once out of the oil and draining. I use these for chicken parm, chicken sanwiches, in salads and they stay pretty crisp even when cold. Tempura batter sounds like it might be good too. May have to try that too.
For chicken fried steak, I do the same only instead of Panko I do seasoned flour.
I love Panko bread crumbs. I bought them for a chicken cutlet recipe and they stay crispy even after refrigeration and reheating. The recipe I used was seasoned flour dredge, let dry on a rack for about 15 min. , egg wash then roll and pat in the Panko crumbs. Fry in hot oil and I lightly sprinkle with kosher salt as soon as they come out of the oil to drain on paper towels. Very good bread crumbs.
I make a "shake 'n' bake" style mix with unseasoned bread crumbs. I add lots of herbs and spices to a 1-lb container size breadcrumbs: oregano, basil, chervil, tarragon, paprika, thyme, marjoram. Then I add 1 Tblsp McCormick lemon pepper (one of the lowest in sodium). Mix well and keep in an airtight container. Excellent for breading fish, chicken, turkey cutlets, etc. I use EVOO to grease the baking pan and drizzle lightly over the breaded meat.
Very tasty, and so much lower in sugar and sodium than the commercial mix.
Sorry it took so long to respond. An egg wash is just beaten egg with a little milk or water. You just dip the chicken or whatever in it after the flour and coat with the beaten egg mix then pat into the breading/crumbs. Helps them to stick to the meat. Hope that helps. :)
