Paul’s Best Breading…BELIEVE IT! [RECIPE]
Breading can be such a challenge. The most commonly asked question? “How do I get it to stay on my chicken/fish/etc?”
I had trouble with that until I paid attention to an episode of one of my favorite shows, Restaurant: Impossible. When I saw chef Robert Irvine go through the process, I realized what I was missing! I was going straight from the egg wash to the bread crumbs, and skipping the flour. Well, when I amended my ways, it made all the difference in the world.
So here is my step by step process for a great breading process for fried food that is sure to please.
Egg (amount depends on how much you are breading)
1/4 tsp (per egg) cayenne pepper
1/4 tsp (per egg) chili powder
1/4 tsp (per egg) black pepper
1/4 tsp (per egg) garlic salt.
Splash milk in the egg wash
Beat egg wash and spices together. Take what you are breading and dip it the egg wash, cover with flour, back in the egg wash, into the bread crumbs, into the fryer!