You guys and gals were terrific with this 'dumb bachelors' bleach problem, so I thought I'd call on your expertise yet again. I consider myself to be a fairly good cook; nowhere close to what my Mom used to be, but at least no one has been taken to the hospital, yet! I'm sure it's simple to most of you, but for the life of me, I can't get a batter to stick to anything that I want to fry in a pan. It does not stick to chicken, fish, cube steak, liver, onion rings, nothing.
Well, Larry, I can't say I've never had your problem. I never have problems with the batter on my fried chicken, but pork chops or chicken fried steak is another matter. It's sounds like you've tried pretty much anything I would suggest, except I wouldn't turn the burner down too much. Make sure your oil is hot before adding the meat, but that doesn't mean your heat has to be really high to begin with. On my electric cooktop, I start with medium and pretty much stay there. You want to cook those juices out of the meat as quickly as possible, but if you turn the heat down too much, the juices just rise to the top and make the crust soggy. Also, let the first side get pretty much done before you turn the meat. Don't be turning it back and forth. That combined with the juices will encourage sticking and pull the crust off.
Hi Larry! Great advice from AuntieEm39 :) Another thing I'd try is to flour your chicken before you put it in your beaten egg with a little milk or water. Then go back to the flour again or try your Mom's corn flakes for the 2nd coat after the egg. Let us know how your next batch of battered meat turns out.
1st, olive oil is NOT meant for deep frying! To get a crispy coating you need a higher temp. than what olive oil can be heated to (it is more for sauteing). Try a lite veg. oil and try to keep the temp. consistent - maybe an elec fryer or a 'fry daddy' (do they still make those?). Good luck, and we're all waiting to hear how it goes!
Laryy I DO use OLIVE oil. This is how I do it and never have had a problem. Coat meat with flour, then beaten egg, then press on the crumbs, flakes, whatever coating you want. Next, PUT IN FRIDGE for 1 hour or more, even overnight, covered. Heat the olive oil (about 1/2 inch) until a drop of water sizzles in in, put in the meat. Well, you know the rest. By the way, the way I do chops, I brown them breaded on high, real fast. Then drain on papertowels, put in a 300 degree oven for 30 minutes in a covered casserole dish. They are done inside, juicy, the coating gets soft, (but tasty) some people don't like a soft coating. You might like to try it for thick chops. Good Luck.
Put some corn starch or potato starch in with the flour. That's what the restaurants use. I do the same. Soak the chicken in buttermilk then dip in the flour mixture, milk again then the flour mixture. Kind of shake off the piece of meat then put in a hot skillet with peanut oil.
Don't crowd the pieces.
Here's the trick I use and I learned it in a restrantant kitchen.
It's a three step process;
1) plain flour in a bowl
2) egg wash next bowl
3) flour in yet another bowl
Dip whatever you are breading in the bowls in the order given above.
Try to keep one hand for the wet and use the other hand for the dry.
That way you won't end up with a thick layer of "gunk" on your hands and have to stop every time to clean them.
It's as easy as that and if you want to change the last bowl's ingredients to say bread crumbs or cracker crumbs, crushed potato chips, panko flakes whatever.... everything will stick and cook beautifully.
Hope this helps.
I have never had that problem and the only thing I use egg and milk for is chicken fried steak, make sure the crumbs you roll the meat in are chopped very fine. for chicken fried steak, I roll the meat in the egg/milk, and then fine bread crumbs, and yes make sure the heat is turned up. Get the oil hot, then you can lower the temp after the meat starts cooking. For chicken I would do the same, just make sure the crumbs are very fine.
ditto with what by pepper7227 said. allow the breaded/battered food to rest before frying...about 30 minutes or more if you have the time.
Hi Larry. I've had the same problem as you, but recently I learned to dab the meat with a paper towel, coat it in flour, dip it in an egg/milk mixture, and then back in flour. I use extra virgin olive oil, and this works for me.
More than likely it is your choice of frying pan. Try another one made of something else.
I am an ole southern gal. The best way that I know to get batter to stick on fried chicken is this. Take cut up pieces of chicken (I like the skin on), Rinse under cold water, sprinkle on a little salt, and immediately place in plastic bowl of self rising dry flour. Put lid on bowl and shake, Remove pieces of chicken, and put into a hot frying pan with about 2-3 inches of hot vegetable oil,(olive oil gives a bad taste)and fry on medium heat with lid on frying pan for about maybe 10 minutes, or until chicken is brown on the bottom side, take tongs and turn chicken over and brown on the other side, about 10 minute. You may turn the chicken back over and cook a little more, if needed. I just cook by feel, or instinct, or whatever the fancy term is. I never use a clock, or a recipe for anything. I have been cooking ever since I was 9 years old, and I am 61 now.
I, too, heard that cornstarch mixed in with the
flour helps, along with refrigerating it for at
least 30 minutes before frying. It worked
pretty good the last time I made the southern
fried chicken recipe I had and somehow cannot
find any more!
I tried your suggestion above using the flour first, then the egg, then flour again, and it works amazing well. I had the same problem with getting batter to stick to pork chops, but I guess I no longer have this problem, thanks to your suggestion. Thank you so much!
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